Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

In a medium bowl, combine graham cracker crumbs, granulated sugar and salt. Pour in the melted butter and stir until all crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (163°C).

Bring the cream cheese to room temperature (soft but still cool). In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add the granulated sugar and beat on medium-low until incorporated and silky, about 1–2 minutes. Avoid whipping too much air into the mixture.

Mix in the sour cream, vanilla extract, lemon zest (if using), flour (if using) and salt on low speed until smooth.

Add the eggs one at a time, mixing on low speed just until each is incorporated. Do not overbeat; stop as soon as the yolk disappears and the batter is smooth.

Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles.

To minimize cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent leaks. Place the pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake at 325°F (163°C) for 50–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. Start checking at 50 minutes. Total time varies with oven and pan.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and prevent cracking.

Remove the cheesecake from the oven and water bath. Run a thin knife around the edge of the cake to loosen it from the pan to prevent sticking as it contracts while cooling. Cool to room temperature on a wire rack, then refrigerate (uncovered or lightly covered) for at least 6 hours or overnight for best texture.

If using a sour cream topping, whisk together 1 cup sour cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth. Spread evenly over the chilled cheesecake and refrigerate for 15–30 minutes to set.

Top with fresh berries or warmed fruit compote just before serving.

Release the cheesecake from the springform pan, slice with a hot, clean knife (wipe between slices) and serve chilled. Garnish with additional fruit or a light dusting of powdered sugar if desired.