Cheesecake Recipe

Preheat the oven to 325°F (163°C). Lightly butter a 9-inch (23 cm) springform pan. For added protection against leaks, wrap the outside of the bottom and sides with a double layer of heavy-duty aluminum foil, extending up the sides.

Combine 1.5 cups graham cracker crumbs, 2 tbs granulated sugar, a pinch of salt, and 6 tbs melted butter in a medium bowl. Mix until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and optionally 1/2 inch up the sides) of the prepared springform pan using the bottom of a measuring cup or a flat glass. Aim for a compact, even layer.

Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and set aside while preparing the filling. Keep the oven on at 325°F (163°C).

Reduce oven temperature if necessary to maintain 325°F (163°C). Place a kettle on to boil enough water for a water bath (bain-marie).

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 32 oz room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar and 1/2 tsp fine salt. Beat on low to combine, then increase to medium and beat until the mixture is creamy and sugar is dissolved, about 1–2 minutes. Scrape down the sides.

Mix in 1 cup room-temperature sour cream, 2 tsp vanilla extract, and 1 tbs fresh lemon juice until just combined and smooth. Scrape the bowl.

Add 4 room-temperature large eggs one at a time, beating on low speed and mixing just until incorporated after each addition. Do not overbeat — the goal is a smooth, homogeneous batter with minimal air incorporated.

If using, sift or sprinkle in 2 tsp all-purpose flour and gently fold or beat on low speed for a few seconds to incorporate. This adds stability and reduces cracking.

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

Place the springform pan inside a larger roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come about 1 inch up the outside of the springform pan to create a water bath. The foil around the pan bottom prevents leaks.

Bake in the preheated 325°F (163°C) oven for 50–70 minutes, until the edges are set and lightly puffed but the center still slightly jiggles when the pan is gently shaken. Do not overbake—residual heat will finish cooking.

Turn off the oven. Crack the oven door and let the cheesecake cool in the oven for 1 hour to minimize cracking and allow gentle temperature reduction.

After an hour, remove the cheesecake from the water bath and peel away the foil. Run a thin knife around the inner edge of the springform pan to loosen the cake (this helps prevent cracks when it contracts). Cool to room temperature on a wire rack, then cover loosely and refrigerate for at least 6 hours, preferably overnight, until fully set.

About 15–30 minutes before serving, gently whisk together 1/2 cup sour cream, 2 tsp powdered sugar, and 1/2 tsp vanilla extract until smooth. Spread evenly over the chilled cheesecake, then return to the refrigerator for 15 minutes to set.

Top with fresh berries or 1 cup fruit compote just before serving. Release the springform pan sides, transfer the cheesecake to a serving plate, slice with a hot, dry knife (wipe between cuts) and serve chilled.