Cheesecake Recipe

Prepare pan and oven

Preheat oven to 325°F (163°C). Lightly butter the inside of a 9-inch (23 cm) springform pan. For easier removal, optionally line the bottom with parchment cut to fit.

Combine the graham cracker crumbs and 2 tablespoons granulated sugar in a medium bowl. Stir in the melted unsalted butter and 1/4 teaspoon salt until the crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture firmly and 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. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool while you make the filling. Reduce oven temperature to 325°F if you had raised it.

Bring the 32 oz cream cheese to room temperature (softened) so it mixes smooth. Place the softened cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on medium speed until smooth and free of lumps, scraping down the bowl as needed (about 2–3 minutes). Avoid overbeating which incorporates air.

With the mixer on low, add the 1 cup granulated sugar gradually and mix until combined and smooth (about 1–2 minutes).

Add the sour cream, 2 teaspoons vanilla extract, 1 tablespoon lemon juice (if using), 2 tablespoons cornstarch, and 1/2 teaspoon salt. Mix on low until incorporated and silky. Scrape the bowl.

Add the eggs one at a time on low speed, mixing just until each is incorporated. Do not overmix after the eggs are added — stop as soon as the batter is smooth and homogeneous. The finished batter should be thick but pourable.

Prepare a water bath (recommended)

To reduce cracking and encourage even baking, place the filled springform pan inside a larger roasting pan. Wrap the outside bottom of the springform pan with double-layer aluminum foil to prevent leaks. When ready to bake, place the pan assembly on the oven rack and pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1 to 1 1/2 inches of water).

Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula. Place in the preheated 325°F (163°C) oven and bake in the water bath for 55–65 minutes. The cheesecake is done when the edges are set and lightly puffed and the center still has a slight jiggle (about the consistency of slightly wobbly gelatin). Avoid overbaking to prevent cracks and dryness.

Turn the oven off, crack the oven door open, and let the cheesecake cool in the oven for 45–60 minutes. This gradual cooling helps prevent cracks.

Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil. Place the springform pan on a wire rack to cool to room temperature (about 1 hour).

Cover the cheesecake loosely with plastic wrap and chill in the refrigerator at least 6–8 hours, preferably overnight, until fully set. For best slicing, chill 12 hours.

When ready to unmold, run a thin knife around the inside edge of the pan to loosen, then release the springform sides. For clean slices, wipe the knife between each cut with a warm towel.

To serve classic cheesecake slices: dust the top lightly with 2 tablespoons powdered sugar or add a dollop of whipped cream to each slice.

For 'A La Mode' (extra): place 1 scoop of vanilla ice cream on each slice just before serving. (Menu note: adds approx. 400 cal; additional charge applicable.)

For 'With Hot Fudge' (extra): warm hot fudge sauce (about 1 cup for the whole cake) in a small saucepan or microwave until pourable. Spoon warm hot fudge over individual slices or drizzle decoratively. (Menu note: adds approx. 280 cal; additional charge applicable.)

Store leftovers tightly covered in the refrigerator for up to 4–5 days. For best texture, allow chilled cheesecake to sit at room temperature 10–15 minutes before serving.