Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan lightly with butter. Line the bottom with parchment paper for easier release.

Combine graham cracker crumbs, melted butter, granulated sugar, and salt in a medium bowl. Mix until crumbs are evenly moistened and hold together when pressed.

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 a flat glass to compress firmly.

Bake crust for 10 minutes. Remove from oven and set aside to cool while you make the filling. Leave oven on.

Bring cream cheese to room temperature (soft but still cool). Place room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl if using a hand mixer.

Beat cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Stop and scrape down the bowl and paddle as needed to avoid overmixing and to ensure a uniform texture.

Add granulated sugar and fine salt. Beat on low speed until combined and sugar begins to dissolve, about 1 minute. Scrape the bowl.

Add sour cream, vanilla extract, and lemon zest (if using). Mix on low speed until incorporated, about 30 seconds. Scrape the bowl.

Add eggs one at a time, mixing on low speed and just until each egg is incorporated. Add the extra egg yolk last and mix briefly. Do not overbeat—keep mixture smooth and slightly airy but not fluffy.

Sprinkle the flour over the batter and fold it in with a rubber spatula or mix on low just until blended. Scrape the bowl and check consistency: it should be thick and pourable.

Pour the filling into the prebaked crust, smoothing the top with an offset spatula. Tap the pan gently on the counter once or twice to release any large air bubbles.

Prepare a water bath: Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides to prevent leaks. Place the wrapped pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides 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 finish setting as it cools). Avoid opening the oven during the first 45 minutes to prevent cracks.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking and allow gradual temperature change.

After the hour, remove the pan from the water bath and discard the foil. Run a thin knife around the inside edge of the springform to loosen the cake and prevent sticking as it cools further.

Cool the cheesecake completely on a wire rack, then refrigerate for at least 6 hours or preferably overnight (8–12 hours) before removing from the pan and serving. Chilling improves texture and flavor.

If using the sour cream topping, whisk together sour cream, powdered sugar, and vanilla extract until smooth. Spread evenly over the chilled cheesecake. Return to refrigerator for 15–30 minutes to set.

Remove the chilled cheesecake from the springform pan by releasing the latch and lifting off the ring. Transfer to a serving plate.

Top with fresh berries or warmed fruit compote before serving. Slice with a hot, dry knife (wipe between cuts) for clean slices.