Cheesecake Recipe

1. Prepare pan

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan. Cut a round of parchment paper to fit the bottom and press it in; butter the parchment as well.

2. Combine graham cracker crumbs, 2 tablespoons granulated sugar, melted butter, and 1/4 tsp salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

3. 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 back of a measuring cup or glass to compact firmly and evenly.

4. Bake the crust for 8–10 minutes until fragrant and slightly set. Remove from oven and place on a wire rack to cool while you make the filling. Reduce oven temperature to 325°F (160°C).

5. Bring the room-temperature cream cheese to workable softness for a smooth filling. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the 24 oz cream cheese on medium-low speed for 1–2 minutes until smooth and lump-free, scraping down the bowl as needed.

6. Add 1 cup granulated sugar and the 2 tablespoons flour (or cornstarch). Beat on low speed until incorporated, then increase to medium and beat 30–45 seconds, scraping the bowl so the mixture is uniform.

7. Mix in the sour cream and 2 teaspoons vanilla extract on low speed until just combined and smooth.

8. Add eggs one at a time, beating only until each is incorporated—do not overmix. After the last egg, mix briefly until the batter is smooth. If making the lime cheesecake option, fold in 1 tablespoon lime zest and 2 teaspoons fresh lime juice now.

9. 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.

10. For a crack-minimizing bake, place the springform pan inside a larger roasting pan and fill the roasting pan with hot water about 1 inch up the side of the springform pan to create a water bath (optional but recommended).

11. Bake at 325°F (160°C) for 50–65 minutes. The edges should be set with a slight jiggle in the center (the center will continue to set as it cools).

12. Turn off the oven and crack the oven door open; leave the cheesecake inside for 45–60 minutes to cool gradually (this helps prevent cracks).

13. Remove the cheesecake from the oven and water bath. Run a thin knife around the edge between cake and pan to loosen (this prevents cracks as it cools and contracts). Let cool to room temperature on a rack, then refrigerate uncovered for at least 4 hours, preferably overnight.

14. Blueberry or Raspberry Sauce

In a medium saucepan, combine 2 cups blueberries (or raspberries), 1/2 cup granulated sugar, and 1 tablespoon lemon juice. Cook over medium heat, stirring occasionally, until the fruit releases juices and the sugar dissolves, about 5–7 minutes. If you want a thicker sauce, mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering fruit; cook 1–2 minutes more until thickened. Taste and adjust sweetness. Cool to room temperature before spooning over chilled cheesecake.

15. Strawberry Topping (macerated)

For fresh strawberries, toss 2 cups hulled and halved strawberries with 1/4–1/3 cup granulated sugar and 1 tablespoon lemon juice in a bowl. Let macerate at room temperature for 20–30 minutes until they release their juices. For a saucier topping, mash some berries and add the 1 teaspoon cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) to heat briefly in a small saucepan until slightly thickened. Cool before using.

16. Lime Curd (for lime cheesecake)

To make lime curd: whisk 3 eggs and 1/2 cup fresh lime juice with 1/2 cup granulated sugar in a heatproof bowl. Place over a simmering pot of water (double boiler) and cook, stirring constantly, until the mixture thickens and reaches about 170°F (it will coat the back of a spoon), about 8–10 minutes. Remove from heat and whisk in 4 tablespoons cubed unsalted butter, one cube at a time, until smooth. Strain if desired for extra silkiness. Cool to room temperature, then chill. Spread a thin layer on the chilled lime cheesecake or serve spooned on the side.

17. Remove the chilled cheesecake from the refrigerator. If you loosened it earlier, release the springform and remove the rim. Slide a spatula underneath and transfer the cheesecake to a serving plate if desired.

18. Spoon or pour your chosen fruit topping (blueberry, raspberry, strawberry, or lime curd) over the top, leaving an exposed border if you like the classic cheesecake look. For berries left whole, arrange them decoratively atop the sauce.

19. Optional: dust the edges with a light sprinkle of powdered sugar and garnish with fresh mint leaves. For best texture and flavor, let the assembled cheesecake rest in the refrigerator 30 minutes before slicing.

20. To slice cleanly, run a sharp knife under hot water, dry it, and make smooth slices, wiping the knife between cuts.