Cheesecake Recipe

Prepare pan and preheat

Place a rack in the lower third of the oven and preheat to 325°F (163°C). Lightly grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan base with a double layer of heavy-duty foil (to protect from water bath).

Make crust

Melt the 6 tbs unsalted butter in a small saucepan or microwave. In a medium bowl combine 1.5 cups graham cracker crumbs, 2 tsp granulated sugar and a pinch of salt. Pour the melted butter over the crumbs and mix until evenly moistened and the mixture holds together when pressed.

Press crust

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, optional) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Chill in the refrigerator while you prepare the filling (about 10 minutes).

Par-bake (optional but recommended)

Bake the crust for 8 minutes at 325°F to set it. Remove from oven and let cool slightly while making filling.

Bring ingredients to room temperature

Remove cream cheese, eggs, and sour cream from the refrigerator 30–60 minutes before starting so they come to room temperature; this prevents lumps and overmixing.

Beat cream cheese

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 24 oz room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add sugar and flour

Add 1 cup granulated sugar and 2 tsp all-purpose flour to the cream cheese. Beat on low to combine, then on medium until the mixture is smooth, about 1 minute. Scrape the bowl.

Incorporate sour cream and flavorings

Add 1 cup sour cream, 2 tsp vanilla extract, and 1 tsp lemon zest. Mix on low until combined and smooth, about 30 seconds. Scrape down the bowl.

Add eggs carefully

Add the 3 large eggs one at a time, mixing on low speed and stopping to scrape the bowl between additions. Mix just until each egg is incorporated—do not overbeat. The batter should be smooth and slightly thick.

Assemble for baking

Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula. Tap the pan gently on the counter a couple of times to release any large air bubbles.

Prepare water bath

Place the wrapped springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the outside of the springform pan (about 1–1.5 inches). This water bath helps prevent cracks and promotes even baking.

Bake

Bake at 325°F (163°C) for 55–70 minutes. The edges should be set and lightly puffed while the center will still jiggle slightly when the pan is gently shaken. Avoid overbaking; residual heat will finish the cooking.

Initial cool

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking.

Chill

Remove the pan from the water bath, unwrap the foil, and cool completely at room temperature for 30 minutes. Then refrigerate (still in the pan) for at least 4 hours, preferably overnight, to set fully.

Prepare sour cream topping

In a small bowl whisk together 1/2 cup sour cream, 1 tbs powdered sugar, and 1/2 tsp vanilla extract until smooth.

Apply topping

After the cheesecake has chilled and set, spread the sour cream mixture evenly over the top. Return to the refrigerator for 15–30 minutes to set the topping.

Garnish and serve

Before serving, run a thin knife around the edge of the pan and release the springform. Top with 1 cup fresh berries or desired fruit. Slice with a hot, dry knife (wipe between cuts) for clean slices.