Chef's Choice Cheesecake Recipe

Prepare pan

Preheat the oven to 325°F (165°C). Prepare a 9-inch (23 cm) springform pan by wrapping the outside with a double layer of heavy-duty aluminum foil (to protect from water if using a water bath). Lightly grease the inside or line the bottom with parchment paper.

Combine crumbs, sugar, melted butter, and salt in a medium bowl. Mix until the texture is like wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or a flat glass to compact tightly.

Bake the crust for 10 minutes until set and fragrant. Remove from oven and set aside while making the filling. Keep oven at 325°F (165°C).

Bring ingredients to temperature

Ensure cream cheese, eggs, and sour cream are at room temperature (about 60 minutes out of the refrigerator). This helps prevent lumps and overworking.

Using a stand mixer fitted with a paddle attachment or a large bowl and hand mixer, beat the room-temperature cream cheese on medium-low speed until smooth and free of lumps, about 2–3 minutes. Scrape the bowl sides frequently.

Add the granulated sugar and beat on medium-low until incorporated and smooth, 1–2 minutes. Avoid whipping too much air into the batter — keep speeds low to medium.

Beat in the sour cream, vanilla extract, lemon zest (if using), flour (or cornstarch), and salt until just combined and smooth, scraping the bowl as needed.

Add the eggs one at a time on low speed, mixing each egg just until incorporated. Do not overmix; stop as soon as each egg is blended.

Pour the filling into the prebaked crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles. Wipe any filling from the rim of the springform pan.

Prepare water bath (recommended)

Place the wrapped springform pan into a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1–1.5 inches of water).

Bake at 325°F (165°C) for 50–70 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle (about a 2-inch circle in the middle). Avoid overbaking to prevent cracks.

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

Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil. Run a thin knife around the edge to loosen it from the pan (this also helps prevent cracks from forming as it cools).

Cool the cheesecake to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set and develop flavor.

If using a sour cream topping, combine the 1/2 cup sour cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until smooth. Spread evenly over chilled cheesecake and refrigerate 10–15 minutes to set.

Top with fresh berries or warm fruit compote just before serving. To remove cheesecake from the springform pan, run a thin knife around the edge again, unlock and remove the ring, then transfer to a serving plate with a spatula.

Slice with a hot, dry knife (dip in hot water and wipe dry between slices) for clean slices. Serve chilled.