Dessert Recipe

Prep crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan or line the bottom with parchment. Combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, a pinch of salt, and 6 tablespoons melted butter in a medium bowl. Mix until the mixture holds together when pressed between your fingers.

Form and bake

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup or glass to compress firmly. Bake the crust for 8–10 minutes until set and fragrant. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to room temperature

Ensure the 16 oz cream cheese and eggs are at room temperature (about 30–60 minutes at room temp). This prevents lumps and overworking the batter.

Beat cream cheese

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

Add sugar and smoothing agents

Add 3.4 oz (about 3/4 cup) granulated sugar and the 2 tablespoons sour cream to the cream cheese. Beat on low-medium speed until combined and smooth, about 1–2 minutes. Scrape the bowl.

Add eggs and flavor

Add the eggs one at a time, beating just until incorporated after each addition (do not overbeat to avoid adding too much air). Add 1 teaspoon vanilla extract, 1 teaspoon lemon zest (optional), 1 teaspoon flour (or cornstarch), and a pinch of salt. Mix on low speed until smooth and silky, about 20–30 seconds. Scrape the bowl to ensure even mixing.

Assemble

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

Bake gently

Place the springform pan on a middle rack in the oven set to 325°F (160°C). To reduce cracking, bake the cheesecake in a water bath: wrap the outside of the springform pan with aluminum foil (two layers) and set the pan inside a larger roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Bake for 50–65 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.

Cool gradually

Turn the oven off and crack the oven door open. Let the cheesecake cool inside the oven for 45–60 minutes; this gradual cooling minimizes cracking. After that, remove from the water bath, discard the foil, and cool to room temperature on a wire rack for 1 hour.

Chill

Cover the cooled cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully set.

Prepare topping

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

Add fruit

Top the cheesecake with 1 cup fresh berries or warmed fruit compote just before serving, or serve fruit on the side. To serve, run a thin knife around the edge of the springform pan, release the sides, and transfer slices to plates with a spatula.