Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan lightly and line the bottom with a round of parchment paper to ensure easy release.

Make crust

Combine graham cracker crumbs, 2 tbsp granulated sugar, melted butter and 1 tsp salt in a bowl. Mix until crumbs are evenly moistened and hold together when pressed.

Press and bake crust

Press the crumb mixture evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan using the bottom of a measuring cup. Bake in the preheated oven for 10 minutes. Remove and let cool while preparing filling. Reduce oven temperature to 300°F (150°C).

Warm and prepare ingredients

Ensure the 32 oz cream cheese and 1 cup sour cream are at room temperature (about 60–90 minutes out of fridge). Preheating and room-temperature dairy prevent lumps.

Mix cream cheese and sugar

Place room-temperature cream cheese and 1 cup granulated sugar in a large mixing bowl or stand mixer fitted with the paddle. Beat on low-to-medium speed until smooth and creamy, about 2–3 minutes, scraping down the bowl as needed to avoid overmixing.

Add sour cream and flavorings

Add 1 cup sour cream, 2 tsp vanilla extract, and 1 tsp lemon zest (if using). Mix on low speed until incorporated, about 30 seconds.

Incorporate eggs

With the mixer on low speed, add eggs one at a time, mixing just until combined after each addition. Scrape the bowl between additions. Do not overbeat; keeping the speed low reduces air incorporation and cracking.

Finish filling

Add 2 tbsp flour and 1 tsp salt to the batter and fold in on low speed or with a spatula until smooth and homogeneous, scraping the bottom and sides once or twice.

Prepare water bath

Wrap the bottom and lower sides of the springform pan with a double layer of heavy-duty foil, sealing well to prevent water leaks. Place the filled pan on a baking sheet or roasting pan.

Fill and bake

Pour the batter into the cooled crust and smooth the top. Place the pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it comes about halfway up the sides of the springform pan (about 1–1.5 inches). Bake at 300°F (150°C) for 55–70 minutes, until the edges are set but the center still slightly jiggles when nudged.

Cool gradually

Turn off the oven and crack the oven door. Let the cheesecake cool in the turned-off oven for 1 hour to reduce sudden temperature change, which helps prevent cracking. After an hour, remove the cheesecake from the water bath, unwrap the foil, and transfer to a wire rack to cool to room temperature for another 1–2 hours.

Chill

Once at room temperature, cover the springform pan loosely with plastic wrap and refrigerate for at least 8 hours or preferably overnight to fully set and develop flavor.

Prepare topping

Whisk 1/2 cup sour cream with 2 tbsp powdered sugar and 1/2 tsp vanilla until smooth. Spread gently over the chilled cheesecake, smoothing to the edges.

Add berries

Top with fresh berries just before serving, or arrange berries around slices as desired.

To serve, run a thin knife around the edge of the springform to loosen. Release the springform and transfer cheesecake to a serving plate with the help of a flat spatula. Slice with a hot, dry knife (wipe between cuts) for clean slices.