Lindbergh Cheesecake Recipe

Preheat the oven to 350°F (175°C). Lightly butter the bottom and sides of a 9-inch springform pan. Line the outside bottom with a strip of foil if you plan to bake in a water bath.

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

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides, if you like) of the prepared springform pan using the bottom of a measuring cup or your fingers to compact firmly.

Bake crust for 8–10 minutes until fragrant and set. Remove from oven and cool on a rack while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Reduce oven to 325°F (160°C) if you haven't already. Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

With the mixer running on low, add 1 cup granulated sugar gradually and continue to beat until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Add sour cream, 1/4 cup heavy cream, 2 tablespoons cornstarch, 1/2 teaspoon salt, lemon zest and 2 teaspoons vanilla. Mix on low until incorporated and smooth.

Add the eggs one at a time, beating only until just combined after each addition. Add the extra egg yolk and mix until combined. Avoid overbeating to minimize air in the batter.

Pour the filling into the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Optional water bath (recommended for crack-free top): Wrap the springform pan base in a double layer of heavy-duty foil. Place the wrapped pan into a roasting pan. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.

Bake at 325°F (160°C) until the edges are set and the center still slightly jiggles when gently shaken — about 50–65 minutes. Start checking at 50 minutes.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to finish setting slowly (this helps prevent cracks).

Remove the cheesecake from the oven (and water bath if used) and cool completely on a wire rack for 30–60 minutes. Then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set and develop flavor.

When ready to serve (ideally within an hour of removing from refrigerator), chill a mixing bowl and whisk or paddle for 10 minutes in the freezer to help the cream whip more quickly.

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract and optional 1/2 teaspoon lemon zest.

Whip by hand with a whisk or with a mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but still look silky.

Remove the cheesecake from the springform pan and transfer to a serving plate. Spoon or pipe the fresh whipped cream over the top or around the edges as desired. Garnish with a little additional lemon zest if using.

Serve chilled. Store leftover cheesecake covered in the refrigerator for up to 4 days; whipped cream is best consumed the same day.