Full-sized Cheesecakes Recipe

Preheat and prepare springform pans

Preheat oven to 325°F (163°C). Butter two 9-inch springform pans (or one 10–11-inch heavy springform). Line the bottoms with parchment paper rounds and butter the paper. Wrap the outside of each springform with a double layer of heavy-duty aluminum foil up to 3 inches high to prevent water from seeping in during the water bath.

Make crust

In a medium bowl, combine 3 cups graham cracker crumbs, 1 tablespoon granulated sugar, 1/4 teaspoon fine salt and 3/4 cup melted butter. Stir until evenly moistened and mixture clumps when pressed. Divide evenly between the prepared pans and press the crumbs firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) using the bottom of a measuring cup or a flat glass to compact. Chill in the refrigerator while preparing filling for 10 minutes to set.

Bring cheeses to room temperature

Ensure all cream cheese blocks are at room temperature for at least 30–60 minutes. This yields a smooth filling and prevents lumps.

Beat cream cheese and sugar

In a very large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, place the 56 oz room-temperature cream cheese and 3 cups granulated sugar. Beat on medium-low speed until very smooth and no lumps remain, scraping down the bowl frequently, about 3–5 minutes. Avoid incorporating too much air.

Add sour cream, flour and flavorings

Add 2 cups room-temperature sour cream, 6 tablespoons flour, 1/2 teaspoon fine salt, 2 teaspoons lemon zest (if using), and 4 teaspoons vanilla extract. Mix on low speed until combined and smooth, about 30–45 seconds, scraping down the bowl.

Incorporate eggs

With the mixer on low speed, add the 8 whole eggs one at a time, allowing each egg to incorporate before adding the next. Then add the 4 yolks one at a time, mixing just until blended. Do not whip—keep the speed low to minimize air incorporation. Scrape down the sides and bottom and give a final brief mix to ensure uniform batter.

Strain filling (optional)

For an extra-silky texture, pour the batter through a fine-mesh sieve into a large clean bowl to remove any remaining lumps or curdled bits, using a spatula to push it through.

Assemble water bath and pour batter

Place the wrapped springform pans on a large roasting pan. Divide the filling evenly between pans (or pour into single pan). Smooth the tops with an offset spatula. Fill the roasting pan with hot tap water until it comes about 1 inch up the sides of the springform pans—be careful not to splash water into the cheesecake.

Bake

Bake at 325°F (163°C) for 60–80 minutes for two 9-inch pans (or 80–95 minutes for one 10–11-inch), or until the edges are set and the center slightly jiggles when the pan is gently shaken. The internal temperature should be about 150–155°F (65–68°C) if using a thermometer. Rotate the roasting pan halfway through if your oven has hot spots.

Initial cool in oven

Turn off the oven and crack the oven door open. Let the cheesecakes sit in the oven for 1 hour to cool slowly; this reduces cracking. After 1 hour, remove the roasting pan from the oven and carefully lift the springform pans out of the water. Remove the foil.

Finish cooling

Place the cheesecakes on a wire rack to cool to room temperature for about 2 hours. Once cooled, run a thin knife around the edge to loosen (optional) and cover the tops loosely with plastic wrap. Refrigerate for at least 8 hours, preferably overnight, to fully set.

Prepare sour cream topping (optional)

If using the optional topping, whisk together 1 cup sour cream, 1 tablespoon confectioners' sugar and 1/2 teaspoon vanilla extract until smooth. Spread evenly over the chilled cheesecake. Return to refrigerator for 30 minutes to set.

Unmold and garnish

Run a thin knife around the pan edge to release. Unclip the springform and remove the ring. Transfer the cheesecake to a serving platter using a large spatula. Top with 2 cups fresh berries or fruit compote if desired. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) for clean slices.

Storage

Store covered in the refrigerator for up to 5 days. For longer storage, freeze whole or sliced (wrap well) for up to 2 months; thaw in the refrigerator overnight before serving.