Cheesecake Recipe

Prepare crust

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch (23 cm) springform pan. If desired, line the bottom with parchment for easier removal.

Combine graham cracker crumbs, 2 tbs granulated sugar, melted butter, and salt in a medium bowl. Stir until crumbs are evenly moistened and mixture holds together when pressed.

Press the crumb mixture firmly and 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 glass to compact it.

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

Bring ingredients to temperature and mix

Ensure the 32 oz cream cheese is at room temperature for at least 30 minutes to prevent lumps. Place cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Beat the cream cheese on medium speed for 1–2 minutes until smooth and free of lumps, scraping the bowl down as needed.

Add 1 cup granulated sugar and continue to beat on medium-low until combined and slightly creamy, about 1 minute. Do not overbeat.

Add 1 cup sour cream, 2 tbs flour, 2 tsp vanilla extract, and 1 tbsp lemon juice. Mix on low speed until incorporated.

Add the eggs one at a time, mixing just until each is incorporated (about 15–20 seconds per egg). Avoid whipping air into the batter — mix on low and stop as soon as eggs are combined.

Scrape the bowl and give the batter a final gentle stir by hand to ensure smoothness and even texture.

Assemble and bake in a water bath (bain-marie)

Pour the filling over the cooled crust and smooth the top with an offset spatula. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil (to prevent water from seeping in). Place the wrapped pan into a larger roasting pan.

Carefully pour hot (not boiling) water into the roasting pan until the water reaches about halfway up the sides of the springform pan (about 1–1.5 inches).

Bake at 325°F (160°C) for 50–65 minutes. The center should still wobble slightly when you gently shake the pan; edges will be set and may be lightly puffed. Avoid overbaking — the cheesecake will continue to set as it cools.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking.

After the hour, remove the cheesecake from the water bath and unwrap the foil. Place on a wire rack and cool completely to room temperature (about 1–2 hours).

Once cooled, refrigerate the cheesecake, uncovered or lightly covered, for at least 4 hours and preferably overnight to fully set and develop flavor.

Prepare topping

If using the sour cream topping, whisk together 1 cup sour cream, 2 tbs powdered sugar, and 1 tsp vanilla until smooth.

After the chilled cheesecake has set, spread the sour cream topping evenly over the top. Return to the refrigerator for 15–30 minutes to set the topping.

Top with fresh berries just before serving. To serve, run a thin knife around the edge of the springform, release the sides, and slice with a hot, dry knife (wipe between slices) for clean pieces.