Cheese Cake Recipe

Prepare crust

Preheat oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) springform pan or line the bottom with parchment. In a medium bowl, combine graham cracker crumbs, granulated sugar and salt. Pour melted butter over crumbs and stir until mixture resembles wet sand and holds together when pressed.

Form and bake crust

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 crust 8 minutes, then remove from oven and set aside while preparing filling. Reduce oven temperature to 325°F (160°C).

Warm and measure ingredients

Bring cream cheese and sour cream to room temperature (about 1–2 hours) so they mix smoothly. Preheat oven to 325°F (160°C) if not already set.

Beat cream cheese

Place room-temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl sides as needed.

Add sugar and dry ingredients

With mixer on low, add granulated sugar and beat until incorporated, about 1 minute. Add flour and salt, mixing just until combined.

Incorporate sour cream, eggs and flavorings

Add sour cream, vanilla extract and lemon juice and mix on low until smooth. Add eggs one at a time, mixing on low speed and scraping the bowl after each addition. Do not overbeat — stop as soon as the mixture is homogeneous and slightly glossy.

Prepare for water bath (optional, recommended)

Wrap the outside of the springform pan with a double layer of heavy-duty foil to prevent water seeping in. Place the filled springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan (taking care not to splash water into the filling).

Bake filling

Pour the filling into the prepared crust and smooth the top with a spatula. Bake at 325°F (160°C) until the edges are set but the center still slightly jiggles when tapped, about 50–70 minutes (start checking at 50 minutes). Total time depends on oven; the internal temperature should be around 150–155°F (65–68°C) if measured.

Initial cooling

Turn off the oven and crack the oven door. Let the cheesecake cool inside the oven for 1 hour to reduce the chance of cracking. After an hour, remove the cheesecake from the water bath and unwrap foil. Cool to room temperature on a wire rack for another 1–2 hours.

Chill

Once at room temperature, cover loosely with plastic wrap and refrigerate at least 6 hours and ideally overnight (8–24 hours) to fully set and develop flavor.

Prepare topping

In a small bowl, whisk together 1/2 cup sour cream, powdered sugar and 1/2 tsp vanilla until smooth.

Apply topping

About 20–30 minutes before serving, spread the topping evenly over the chilled cheesecake. Return to refrigerator for 10–15 minutes to set the topping.

Run a thin knife around the pan edge to loosen. Release the springform ring. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve plain or with fruit compote, fresh berries or caramel as desired.