Creamy Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch springform pan and line the bottom with parchment paper for easier release.

Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 teaspoon salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pinched.

Press the crumb mixture 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 to compact firmly.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C) if desired for baking the filled cheesecake.

Bring the room-temperature cream cheese to a very soft, spreadable consistency. For best results, beat in a large bowl or stand mixer fitted with a paddle on low-medium speed: beat the 24 oz cream cheese for about 2–3 minutes until smooth and free of lumps.

With the mixer running on low, add 1 cup granulated sugar gradually and beat until fully incorporated and smooth, about 1–2 minutes. Scrape down the bowl as needed to avoid lumps.

Add 1/2 cup sour cream, 1/2 cup heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon lemon zest (if using). Mix on low speed just until combined.

Add the 3 whole eggs and 1 egg yolk one at a time, mixing briefly after each addition—just until each is incorporated. Do not overbeat; overmixing incorporates air and can cause cracks.

Sift or sprinkle in 2 tablespoons all-purpose flour and 1/4 teaspoon fine salt. Fold or mix on low speed until smooth. The batter should be creamy and pourable but not runny.

Pour the filling over the cooled crust in the springform pan. Tap the pan gently on the counter to release any large air bubbles. Optionally pass a thin spatula around the edge to smooth the surface.

Prepare a water bath (bain-marie) to ensure gentle, even baking: wrap the outside of the springform pan in a double layer of heavy-duty aluminum foil (seal seams) to prevent leaks. Place the wrapped pan in a large roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Bake in the preheated 325°F (160°C) oven for 55–70 minutes. The cheesecake is done when the edges are set and the center jiggles slightly when the pan is gently shaken (it will continue to set as it cools). Avoid overbaking to keep it creamy.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 45–60 minutes to reduce the chance of cracking and to cool gently.

Remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the inside edge of the springform to loosen (this helps prevent cracks from forming as it cools further). Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and develop flavor.

If using the sour cream topping, whisk together 1/2 cup sour cream, 1 tablespoon powdered sugar, and 1/2 teaspoon vanilla extract until smooth.

When the cheesecake has cooled to room temperature (after initial set but before long refrigeration), spread the topping evenly over the surface. Return to the refrigerator to chill for at least 30 minutes before serving so the topping sets.

Release the springform, remove the cake, and transfer to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.