Cheesecake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. Combine 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1 teaspoon fine salt, and 6 tablespoons melted butter in a medium bowl. Mix until crumbs are uniformly moistened and hold 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 glass. Bake the crust for 8 minutes to set. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 325°F (160°C).

Room temperature and mixing notes

Ensure the 24 oz (three 8 oz blocks) of cream cheese and all dairy items are at room temperature (about 60 minutes out of refrigerator). Cold cream cheese will cause lumps. Preheat oven earlier so it reaches 325°F (160°C).

Beat cream cheese and sugar

Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle. Beat on medium-low speed until smooth (about 2 minutes), scraping the bowl down with a spatula to remove any lumps. Add 1 cup granulated sugar and continue beating on medium speed until well combined and slightly creamy (about 1–2 minutes).

Add sour cream and flavorings

Add 1 cup sour cream, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest (optional) to the bowl. Mix on low speed until incorporated, about 30 seconds.

Add eggs carefully

With the mixer on low speed, add the 3 whole eggs one at a time, mixing just until combined after each addition. Then add 1 additional egg yolk and mix briefly. Do not overbeat—avoid incorporating excess air to reduce cracking during baking.

Finish batter

Add 2 tablespoons all-purpose flour (or cornstarch) and mix on low until just combined. Scrape down the bowl and fold with a spatula once to ensure the batter is homogeneous and smooth.

Assemble

Pour the filling over the baked crust in the springform pan. Smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles; use a thin knife to pop visible bubbles on the surface.

Water bath (recommended)

Wrap the outside bottom and sides of the springform pan with a double layer of heavy-duty aluminum foil to prevent water leaks. Place the wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan—this creates a gentle, even oven environment and reduces cracking.

Bake

Bake at 325°F (160°C) for 50–70 minutes. The center should still have a slight wobble—about 1–2 inches—when you gently shake the pan. Avoid baking until fully firm, which causes dryness and cracking. Tent loosely with foil if the top is browning too quickly.

Initial cooling

Turn off the oven once the cheesecake reaches the desired slight wobble and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce temperature shock and minimize cracking.

Chill

After the hour in the oven, remove the pan from the water bath and unwrap the foil. Run a thin knife around the edge between the cheesecake and the pan to loosen it (this prevents the surface from cracking as it cools). Allow to come to room temperature on a wire rack for 1 hour, then refrigerate (uncovered) for at least 6 hours, preferably overnight, until thoroughly chilled and set.

Prepare topping

Whisk together 1 cup sour cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla until smooth. Spread evenly over chilled cheesecake. Return to refrigerator for 15–30 minutes to set the topping.

Serve

Release and remove the springform ring. Transfer cheesecake to a serving plate. Top with fresh berries (about 1 cup) or your favorite sauce. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.