Cheesecake Recipe

Prepare pan and preheat

Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. You can line the bottom with parchment for easier removal.

Combine crumbs, sugar, melted butter and salt in a medium bowl. Stir until mixture resembles wet sand and holds together when pressed between fingers.

Press the crumb mixture evenly into the bottom (and 1/2" up the sides if you like) of the prepared springform pan using the bottom of a measuring cup or glass to compact it tightly.

Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C) if your oven runs hot.

Bring cream cheese to room temperature: Place blocks in a large bowl and leave at room temperature for 30–60 minutes (or microwave in 5–10 second bursts just until softened). This prevents lumps.

Beat cream cheese and sugar: Using a stand mixer with paddle attachment or a hand mixer, beat the room-temperature cream cheese and granulated sugar on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl sides as needed.

Add sour cream and flavoring: Add sour cream, vanilla extract and lemon zest (if using) and beat on low speed until incorporated, about 30 seconds. Scrape sides again.

Incorporate eggs: Add the eggs one at a time on low speed, mixing each egg just until incorporated. Do not overbeat—minimize air incorporation to avoid cracks.

Add cream and stabilizer: With mixer on low, add heavy cream and the tablespoon of flour or cornstarch (if using) and mix until uniform. The batter should be smooth and slightly pourable.

Assemble: Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release large air bubbles; run a small offset spatula or knife around the edge to pop any visible bubbles.

Prepare a water bath (optional but recommended): Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil to prevent leaks. Place the wrapped pan in a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake: Bake in the preheated 325°F (160°C) oven (with the water bath) for 55–70 minutes. The center should be slightly jiggly (about a 2-inch area) but the edges should be set. Avoid overbaking.

Cool gradually: Turn the oven off and crack the oven door open. Let the cheesecake sit in the cooling oven for 30–60 minutes to cool slowly—this helps prevent cracks.

Chill: Remove from oven, remove foil, and cool completely at room temperature for about 1 hour. Then refrigerate (uncovered or loosely covered) for at least 6 hours or preferably overnight to fully set and develop flavor.

Prepare sour cream topping: Whisk together the 1/2 cup sour cream, 2 tbsp powdered sugar, and 1/2 tsp vanilla until smooth. Spread gently over chilled cheesecake. Return to fridge 15–30 minutes to set the topping.

Serve: Run a thin knife around the springform edge to loosen, then release and remove the ring. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices. Top slices with fresh berries or fruit compote before serving.