Cheesecake Recipe

Preheat oven to 325°F (160°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan and optionally line the bottom with parchment paper.

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

Press crumbs firmly and evenly into the bottom (and slightly up the sides, ~1/2 inch) of the prepared springform pan. Use the bottom of a measuring cup to compact the crust.

Bake crust for 10 minutes, then remove from oven and set aside to cool while you make the filling. Keep oven at 325°F (160°C).

Increase attention to ingredients: all cream cheese should be at room temperature to avoid lumps.

Beat cream cheese

In a large mixing bowl or 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 sour cream

Add 1 cup granulated sugar and 1/2 cup sour cream. Beat on medium-low until combined and smooth, about 1–2 minutes. Scrape the bowl.

Incorporate eggs

Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix just until each egg is incorporated—avoid overmixing to reduce air in the batter.

Final additions

Add 1 tablespoon flour, 1 teaspoon vanilla extract and 1 teaspoon lemon zest (if using). Mix on low speed until smooth and uniform, about 20–30 seconds. Do not overbeat.

Pour the filling over the cooled crust and smooth the top with an offset spatula.

Prepare a water bath (optional but recommended for a crack-free cheesecake): wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the pan in a roasting pan and carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when the pan is gently shaken (it will continue to set while cooling). Avoid opening the oven frequently.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce cracking.

Remove the cheesecake from the oven and the water bath. If using the optional sour cream finish, mix 1/4 cup sour cream with 1 teaspoon powdered sugar and gently spread over the warm cheesecake. Let rest until it reaches room temperature, then refrigerate (uncovered) for at least 6 hours or preferably overnight to fully set.

If making blueberry topping, combine 2 cups blueberries, 1/2 cup sugar, 1 tablespoon cornstarch, 2 tablespoons water and 1 tablespoon lemon juice in a small saucepan. For frozen berries, no need to thaw before cooking.

Stir the cornstarch into the water until smooth, then add to the saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a gentle boil and thickens and the berries begin to burst, about 5–7 minutes.

Remove from heat and stir in 1 tablespoon butter until melted for sheen. Let the topping cool to room temperature before spooning or spreading over the chilled cheesecake.

If making strawberry topping, hull and slice 2 cups fresh strawberries. In a small saucepan combine strawberries, 1/2 cup sugar, 1 tablespoon cornstarch dissolved in 2 tablespoons water, and 1 tablespoon lemon juice.

Cook over medium heat, stirring frequently, until the mixture thickens and strawberries soften but retain some shape, about 4–6 minutes.

Remove from heat and stir in 1 tablespoon butter. Cool to room temperature before spooning or arranging over the chilled cheesecake. For a whole-berry look, you can also macerate fresh strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice for 20–30 minutes instead of cooking.

When cheesecake is fully chilled and set, run a thin knife around the inside edge of the springform pan to loosen. Release the springform ring and transfer the cheesecake to a serving plate if desired.

Spoon the cooled blueberry or strawberry topping over the center of the cheesecake, leaving a border of plain cheesecake if preferred. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Store leftover cheesecake in an airtight container in the refrigerator for up to 4–5 days. Fruit topping is best stored separately and added just before serving if making in advance.