Cheesecake Recipe

Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside bottom and sides with a double layer of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Combine graham cracker crumbs, granulated sugar, and salt in a medium bowl. Melt the butter and pour over crumbs. Stir until 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 desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Chill the crust in the refrigerator while you prepare the filling, about 15 minutes. Alternatively, bake the crust for 8 minutes and cool slightly.

Reduce oven temperature to 300°F (150°C) if you baked the crust; otherwise maintain 325°F (163°C) then reduce to 300°F before baking the filled cake.

Room temperature ingredients

Ensure the cream cheese is completely at room temperature (soft to the touch) so it will blend smoothly and minimize lumps. Also bring eggs to room temperature for best texture.

In a large mixing 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 free of lumps, about 2-3 minutes. Scrape down the bowl and paddle as needed.

Add the granulated sugar and beat on medium speed until incorporated and the mixture is smooth, about 1-2 minutes. Scrape the bowl.

Add sour cream, vanilla extract, lemon zest (if using), and flour. Beat on low speed just until combined, about 20-30 seconds; avoid overmixing.

Add eggs one at a time, beating on low speed and only until each is incorporated. Add the extra yolk last and mix just to combine. Do not overbeat — finish with a glossy, slightly airy batter.

Pour the filling over the chilled (or cooled) crust in the springform pan and smooth the top with an offset spatula. Tap the pan gently on the counter to release large air bubbles.

Place the wrapped springform pan inside a roasting pan or deep baking dish. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan (about 1-1.5 inches). This water bath ensures gentle, even baking and prevents cracking.

Bake in the preheated 300°F (150°C) oven until the center is mostly set but still slightly wobbly — about 55–75 minutes depending on oven and pan. The edges will be set and lightly puffed; the center should have a slight jiggle when you gently shake the pan.

Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to reduce temperature shock and help prevent cracks.

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

Once cooled to room temperature, cover the pan tightly with plastic wrap and refrigerate for at least 8 hours and up to 48 hours before serving. Chilling overnight yields the best texture and flavor.

If using the topping, stir together the sour cream, powdered sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake about 15–20 minutes before serving, or immediately before serving for a glossy finish.