Cheesecake Recipe

Preheat the oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Line the outside bottom with a double layer of heavy-duty foil if you will use a water bath.

Place graham crackers in a food processor and pulse to fine crumbs (or crush in a zip-top bag with a rolling pin) until you have about 1 1/2 cups crumbs.

Melt the butter in a small saucepan or microwave. In a bowl combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Pour the melted butter over the crumbs and stir until evenly moistened and mixture clumps when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2-inch up the sides, if desired) of the prepared springform pan using the bottom of a measuring cup or glass to compress. Bake the crust for 8–10 minutes until set and aromic. Remove from oven and let cool while you make the filling. Keep oven on.

Reduce oven temperature to 300°F (150°C) after the crust has been baked and cooling begins.

Remove cream cheese from the refrigerator 30–60 minutes before mixing so it softens slightly for smoother batter.

Beat cream cheese and sugar

Place the room-temperature cream cheese (24 oz) in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl with a hand mixer. Beat on low–medium speed until very smooth, about 2–3 minutes, scraping down the sides and bottom with a spatula as needed. Gradually add 1 cup granulated sugar and continue beating until pale and creamy, about 2 more minutes. Avoid overbeating.

Incorporate eggs

Add the eggs one at a time, beating on low speed and just until combined after each addition. Do not overmix; stop as soon as no streaks remain.

Finish batter

With the mixer on low, add the 1/2 cup sour cream, 1/2 cup heavy cream, 2 teaspoons vanilla extract, lemon zest (if using), 2 tablespoons flour and 1/4 teaspoon salt. Mix until smooth and homogeneous, scraping the bowl once. The batter should be thick but pourable.

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

Prepare a water bath (bain-marie) to reduce cracking: set the wrapped springform pan inside a larger roasting pan. Boil enough water to come about halfway up the outside of the springform pan. Carefully pour the hot water into the roasting pan once the pan is in place.

Bake at 300°F (150°C) for 55–70 minutes until the edges are set and the center still slightly jiggles when the pan is gently shaken. The internal temperature should be about 150–155°F (65–68°C). Avoid overbaking to keep it creamy.

Turn the oven off. Crack the oven door and let the cheesecake cool inside the oven for 1 hour to reduce sudden temperature change and prevent cracks.

Remove the cheesecake from the oven and from the water bath. Run a thin knife around the edge to loosen it from the pan (this helps prevent cracking as it contracts). Let it cool completely at room temperature for about 1 hour.

Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until fully set and chilled.

About 20 minutes before serving, make the topping: in a small bowl whisk 1/2 cup sour cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth.

Spread the sour cream topping evenly over the chilled cheesecake. Arrange fresh berries on top or serve them alongside. Return to refrigerator for 10–15 minutes to set the topping, then remove the springform ring and transfer to a serving plate.

Slice with a thin sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.