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. For easier release, line the bottom with parchment and grease the parchment.

In a medium bowl, combine 1.5 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon fine salt. Stir in 5 tablespoons melted unsalted butter until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the back of a measuring cup or glass. Bake the crust 8–10 minutes until set and fragrant. Remove from oven and cool slightly while preparing the filling. Reduce oven temperature to 325°F (160°C).

Bring filling ingredients to room temperature: this is critical for a smooth, light texture. Leave cream cheese, sour cream, and eggs out for at least 1 hour prior to mixing.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large mixing bowl and hand mixer), place the 24 oz room-temperature cream cheese. Beat on low-to-medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl and paddle once or twice.

With the mixer on low speed, gradually add 1 cup granulated sugar and 1 tablespoon cornstarch. Mix until combined and smooth, about 1–2 minutes. Scrape down the bowl.

Add 4 whole large eggs one at a time, mixing on low speed and incorporating each egg before adding the next. Add 1 large egg yolk as well. Do not overbeat; keep speed low so you do not incorporate excess air.

Add 2 teaspoons vanilla extract, 1 tablespoon fresh lemon juice (if using), 1/2 teaspoon fine salt, 1 cup room-temperature sour cream, and 2 tablespoons milk or heavy cream. Mix on low speed until just combined and smooth, about 20–30 seconds. Scrape down the bowl and give a final brief mix to ensure uniformity.

Pour the filling over the slightly cooled crust, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Prepare a water bath (bain-marie) to promote even baking and prevent cracking: wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (covering bottom and up sides) to prevent water seeping in. Place the wrapped springform 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. The center should still have a slight wobble (like gelatin) when gently shaken; edges should be set. Avoid overbaking to keep the cake light and creamy.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30–45 minutes to reduce temperature shock, which helps prevent cracks.

Carefully remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the inside edge of the springform to loosen (do not release the springform yet). Let the cheesecake cool completely on a wire rack, then refrigerate uncovered for at least 6 hours, preferably overnight, to fully set and develop a light, fluffy texture.

If using a sour cream topping: stir 1/2 cup sour cream with 1 tablespoon powdered sugar until smooth. Spread evenly over chilled cheesecake. Chill for another 15–30 minutes to set the topping.

Remove the sides of the springform pan just before serving. Top with fresh berries or fruit compote (1 cup) as desired. Slice with a hot, clean knife (dip in hot water and wipe between cuts) for clean slices.

Serve chilled. Store leftovers covered in the refrigerator for up to 5 days.