Cheesecake Recipe

Prepare pan and crumbs

Preheat the oven to 350°F (175°C). Lightly grease the bottom and sides of a 9-inch springform pan. Combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a bowl and stir until evenly moistened and resembles wet sand.

Form crust

Press the crumb mixture firmly and evenly into the bottom (and slightly up the sides, about 1/2 inch) of the springform pan using the bottom of a measuring cup or glass to compact it. Place the pan on a baking sheet to catch any drips. Bake for 8–10 minutes until set and fragrant. Remove from oven and set aside to cool while you make the filling. Reduce oven temperature to 325°F (160°C).

Bring ingredients to temperature

Ensure the cream cheese, sour cream, and eggs are at room temperature (about 60–90 minutes out of the fridge). This prevents lumps and over-mixing.

Beat cream cheese and sugar

In a large 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 creamy, about 2–3 minutes. Scrape down the bowl as needed. Add the granulated sugar and continue beating on medium speed until combined and smooth, about 1–2 minutes. Avoid whipping in too much air.

Add sour cream and flavorings

Add the sour cream, vanilla extract, lemon zest (if using), and the pinch of salt to the cream cheese mixture. Beat on low just until incorporated, scraping down the bowl so the mixture is uniform.

Incorporate eggs and stabilizer

With the mixer on low speed, add the eggs one at a time, mixing until each is just combined before adding the next. If using flour or cornstarch, add it in with the last egg and mix until smooth. Do not overbeat; keep the speed low to minimize air incorporation which can cause cracks.

Assemble for baking

Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Prepare water bath

Wrap the bottom and sides of the springform pan tightly with 2–3 layers of aluminum foil to prevent water seeping in. Place the wrapped pan in a large roasting pan. Pour enough very hot (not boiling) water into the roasting pan to come about halfway up the sides of the springform pan (about 1–1.5 inches).

Bake gently

Bake at 325°F (160°C) for 55–70 minutes. The cheesecake is done when the edges are set and the center still slightly jiggles when the pan is nudged (the center will continue to set as it cools). Avoid overbaking, which dries the cheesecake.

Cool gradually

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracks. After one hour, remove the cheesecake from the water bath and foil (carefully) and place it on a wire rack to finish cooling to room temperature for about 1–2 hours.

Make topping

If using the sour cream topping, whisk together 1 cup sour cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla until smooth.

Apply topping and chill

When the cheesecake has cooled to room temperature, spread the topping evenly over the surface. Refrigerate the finished cheesecake, uncovered, for 4 hours or preferably overnight (8+ hours) to fully set and develop flavor. Cover after the first few hours if desired.

Run a thin knife around the inside edge of the springform pan to loosen before unclasping. Remove the ring and transfer the cheesecake to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature. Leftovers can be stored tightly wrapped or in an airtight container in the refrigerator for up to 5 days, or frozen (well wrapped) for up to 1 month.