Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and set a strip of parchment on the bottom if desired.

Combine the graham cracker crumbs, granulated sugar and salt in a medium bowl. Pour the melted butter over the crumbs and stir until evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and 1/2 inch up the sides if you like) of the prepared springform pan using the bottom of a measuring cup or glass. Tap the pan on the counter a few times to settle.

Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly while you prepare the filling. Lower oven temperature to 300°F (150°C) if you prefer a gentler bake for the filling.

Reduce oven to 325°F (163°C) if you lowered it; otherwise keep it at 325°F. Make sure cream cheese is fully at room temperature to avoid lumps.

In a large bowl or the bowl of a 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, scraping down the bowl as needed.

Add the granulated sugar and continue beating on medium-low until sugar is incorporated and mixture is smooth, about 1–2 minutes. Avoid whipping in too much air.

Mix in the sour cream until combined and smooth.

Add the eggs one at a time on low speed, beating just until combined after each addition. Add the extra yolk and beat until incorporated. Do not overbeat.

Add the vanilla extract, lemon zest (if using) and the flour. Mix on low just until the batter is smooth and homogeneous. Scrape down the bowl and finish by hand with a rubber spatula to ensure evenness.

Pour the filling over the baked crust and smooth the top with an offset spatula. Tap the pan gently a few times to release any large air bubbles. If you see bubbles, pop them with a toothpick.

To reduce cracking, bake cheesecake using a water bath: wrap the outside of the springform pan tightly with two layers of heavy-duty foil (covering the bottom and sides). Place the wrapped pan inside a larger roasting pan. Pour enough hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan.

Bake on the center rack until the edges are set but the center still jiggles slightly when the pan is gently shaken, about 50–70 minutes depending on your oven. Start checking at 50 minutes. The internal temperature should be about 150–155°F (65–68°C) if you use a probe.

Turn off the oven and crack the oven door open. Let the cheesecake sit in the oven for 1 hour to cool gradually (this helps prevent cracking).

Remove the cheesecake from the water bath, unwrap foil, and run a thin knife around the edge between the cheesecake and pan to loosen. Let cool completely at room temperature, then refrigerate on a flat surface for at least 6 hours, preferably overnight.

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

Top with fresh berries or warm fruit compote just before serving. Release the springform ring, transfer cheesecake to a serving plate, slice with a hot clean knife (wipe between cuts) and serve chilled.