5 Cheesecake Recipe

Preheat oven to 325°F (163°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside with two layers of heavy-duty aluminum foil (to protect from water if baking in a water bath) and lightly greasing the inside of the pan or lining the bottom with parchment paper.

Combine graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour in melted butter and stir until the mixture holds together when pressed between your fingers.

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

Bake crust 10 minutes until set and fragrant. Remove from oven and set aside to cool slightly while preparing filling. Reduce oven temperature to 300°F (150°C) if desired for gentler baking.

Lower oven to 300°F (150°C) if you haven't already. Place a large kettle of water on to boil (you will use for a water bath).

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric hand mixer), beat the room-temperature cream cheese on medium-low speed for about 2–3 minutes until very smooth and free of lumps. Scrape down the bowl and paddle frequently.

Add granulated sugar and brown sugar and beat on low until combined and sugar is mostly dissolved, about 1–2 minutes. Scrape down sides.

Beat in sour cream and Greek yogurt on low speed until integrated and smooth, about 30–45 seconds. Scrape down sides.

Add eggs one at a time and mix on low after each addition until just combined. Add the extra egg yolk and mix briefly. Do not overbeat; avoid incorporating excess air.

Add vanilla extract, lemon zest, cornstarch and salt. Mix on low until smooth and uniform. Stop and scrape the bowl; use a rubber spatula to finish if necessary.

Pour about two-thirds of the cheesecake batter into a clean bowl — this will be the main base. Reserve the remaining one-third for creating the five-cheese swirl/toppings.

In the bowl with the reserved one-third batter, add mascarpone, ricotta, extra cream cheese, goat cheese and grated parmesan. Use a spatula or electric mixer on low just to combine until smooth. Taste and add honey and a pinch of black pepper if you want a sweet-savory contrast; mix until incorporated.

If you prefer distinct pockets of the five-cheese mixture rather than fully blended, keep it slightly uneven in texture for visual interest when swirling.

Pour the main cheesecake batter into the cooled pre-baked crust, smoothing the top with a spatula. Dollop spoonfuls of the five-cheese mixture over the surface in an even pattern (about 8–10 dollops).

Use a thin spatula or skewer to gently swirl the dollops into the top batter to create marbled veins—avoid overworking the batter.

Place the filled springform pan inside a larger, deep roasting pan. Pour enough hot water into the roasting pan to come about halfway up the side of the springform pan, being careful not to splash water into the cheesecake.

Place the roasting pan (with the water and cheesecake) on the middle oven rack. Bake at 300°F (150°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. The top should be lightly golden but not cracked.

Turn off the oven and crack the oven door open. Let the cheesecake rest in the oven for 30 minutes to cool slowly—this helps prevent cracks.

After 30 minutes, remove the cheesecake from the water bath and carefully lift it out of the roasting pan. Remove the foil. Place the cheesecake on a wire rack to cool to room temperature for about 1–2 hours.

Whisk together sour cream, powdered sugar and 1/2 tsp vanilla until smooth. Gently spread this mixture over the top of the cooled cheesecake for a smooth finish.

Chill the cheesecake, uncovered, in the refrigerator for at least 6 hours, preferably overnight, to set fully and develop flavor.

When ready to serve, run a thin knife around the edge of the springform pan to loosen, then release the sides. Transfer to a serving plate.

Top with fresh berries or a fruit compote and garnish with mint leaves if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Store leftovers covered in the refrigerator for up to 5 days. For longer storage, freeze sliced portions wrapped tightly for up to 1 month.