Cheesecake Recipe

Preheat the oven to 325°F (160°C). Prepare a 9-inch (23 cm) springform pan: lightly grease the sides, line the bottom with parchment, and optionally wrap the outside with a double layer of heavy-duty foil if using a water bath.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and salt. Stir to distribute evenly.

Pour the melted butter over the crumbs and mix with a fork until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture 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 a flat glass to compact firmly.

Bake the crust for 10 minutes to set. Remove from oven and allow to cool slightly while you make the filling. Keep oven temperature at 325°F (160°C).

Bring the room-temperature cream cheese to soft room temperature (no cold lumps). If any blocks are still cold, cut into cubes to soften more quickly.

Beat cream cheese and sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl and continue until no large lumps remain. Add the granulated sugar and beat on medium speed until combined and slightly fluffy, about 1–2 minutes. Scrape the bowl.

Incorporate eggs

With the mixer on low speed, add the eggs one at a time, mixing just until incorporated after each addition. Avoid overbeating or adding eggs too fast; you want a smooth mixture but not aerated. Scrape down the bowl between additions as needed.

Add remaining filling ingredients

Add sour cream, heavy cream, vanilla extract, lemon zest (if using), flour, and salt. Mix on low speed until just combined and smooth, about 20–30 seconds. The batter should be silky and pourable but not foamy.

Pour the filling into the warm crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles. Optionally run a small offset spatula around the inside edge to remove air pockets near the crust.

Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come about 1 inch up the outside of the springform pan (this is a water bath to promote gentle, even baking and reduce cracking). If you wrapped the pan in foil, this is essential to prevent leaks.

Bake in the preheated 325°F (160°C) oven for 50–70 minutes. The cheesecake is done when the edges are set and slightly puffed, center still slightly jiggly when the pan is gently shaken (the center should wobble like gelatin). Avoid overbaking to prevent cracks and dryness.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to let it settle gradually (this reduces cracking).

After the hour, remove the cheesecake from the water bath and unwrap foil if used. Transfer to a wire rack and cool completely to room temperature, about another hour.

Cover the cooled cheesecake (keep it on the springform base) with plastic wrap and refrigerate at least 8 hours or preferably overnight to firm up and develop flavor.

If using the sour cream topping: whisk together sour cream, confectioners' sugar, and vanilla until smooth. Spread evenly over the chilled cheesecake. Return to the refrigerator for 15–30 minutes to set the topping.

When ready to serve, run a thin knife around the springform edge to loosen. Release the springform and transfer cheesecake to a serving plate. Top with fresh berries or spoon warm or room-temperature fruit compote over the top as desired.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.