Signature Cheesecake Recipe

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan and line the bottom with a round of parchment paper.

Combine graham cracker (or digestive) crumbs, granulated sugar and salt in a medium bowl. Pour in the melted butter and stir 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 desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compress firmly.

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

Drain the ricotta: place ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and let drain for 30 minutes at room temperature to remove excess whey (or press gently to remove liquid). Well-drained ricotta yields a silky texture.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), beat the cream cheese on medium speed until smooth and free of lumps, about 2 minutes.

Add the drained ricotta to the cream cheese and mix on low to combine, increasing to medium until a smooth homogeneous mixture forms, about 1–2 minutes. Scrape down the bowl as needed to ensure even mixing.

Add granulated sugar and salt and mix on low until incorporated, about 30 seconds.

In a small bowl, whisk together the egg yolks and whole eggs just until combined. Add eggs to the cheese mixture in three additions, mixing on low speed after each addition until incorporated. Do not overmix; stop as soon as the batter is smooth.

Add lemon zest, vanilla extract, and heavy cream, and mix briefly on low speed until combined.

Sift the all-purpose flour over the batter and fold in gently with a rubber spatula (or mix on very low) until just combined; this helps stabilize the filling while keeping it light and fluffy.

Pour the filling into the pre-baked crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release air bubbles.

Bake at 325°F (160°C) for 45–55 minutes, or until the edges are set and the center still has a slight jiggle (it will firm up as it cools). If the top browns too quickly, tent loosely with foil after the first 25 minutes.

Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 45 minutes to prevent rapid contraction that causes cracks.

Remove the cheesecake from the oven and let cool completely at room temperature, then refrigerate uncovered for at least 6 hours, preferably overnight, to chill and fully set.

Before serving, run a thin knife around the edge of the pan to loosen. Release the springform and transfer the cheesecake to a serving plate.

Dust the top lightly with powdered sugar and arrange fresh berries on top or alongside. Slice with a knife dipped in hot water and wiped dry between cuts for clean slices.