Vanilla Cheesecake Recipe

Prepare springform pan

Preheat oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Combine graham cracker crumbs, 2 tbs granulated sugar and 1 tsp salt in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides if desired) of the prepared pan using the bottom of a measuring cup. Bake for 8–10 minutes until set and fragrant. Remove from oven and cool on a rack while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring all filling ingredients to room temperature (this prevents lumps and overbeating). If cream cheese is cold, microwave in short bursts or let sit until soft.

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

Add 1 cup granulated sugar and beat on low until incorporated and smooth, about 1–2 minutes. Scrape down the bowl again to ensure no lumps remain.

Mix in the sour cream, vanilla, and lemon zest (if using) at low speed until evenly combined.

Add the eggs and yolk one at a time, mixing just until combined after each addition. Do not overmix; keep speed low to minimize incorporating air.

Sprinkle the 2 tbs flour over the batter and fold in gently until just combined. Scrape the batter into the cooled crust and smooth the top with an offset spatula.

Place the filled springform pan on a rimmed baking sheet. Bake at 325°F (160°C) for 50–65 minutes until the edges are set and the center still has a slight wobble (it will firm while cooling). Avoid overbaking to prevent cracks.

When done, turn off the oven and crack the oven door, leaving the cheesecake inside for 30 minutes to cool gradually (this reduces cracking). Then remove to a wire rack and cool to room temperature, about 1 hour.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully before serving.

In a small saucepan, combine the raspberries, 1/4 cup sugar and 1 tbsp lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the sugar dissolves, about 5–7 minutes. If the mixture is too thick, add up to 1 tbsp water.

Remove from heat and strain the mixture through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract the purée and discard seeds. Taste and adjust sweetness or lemon as needed. Let cool to room temperature, then refrigerate until ready to serve.

Run a thin knife around the edge of the chilled cheesecake before releasing the springform. Transfer to a serving plate if desired.

Spoon the raspberry coulis over individual slices or drizzle decoratively across the top. Garnish with fresh raspberries and a light dusting of powdered sugar if using.

Slice with a clean, hot knife (wipe between cuts) for neat slices. Each slice is approximately 410 kcal (based on 12 servings).