Classic Cheesecake

This is a timeless cheesecake—silky, indulgent, and decadently sweet. We’re big fans of a thin layer of sour cream on top; it adds the perfect tangy contrast to the richness of the cake.

Ingredients

Crust:

6 tablespoons unsalted butter

1½ cups graham cracker crumbs

2 tablespoons granulated sugar

Pinch of fine salt

Filling:

2 pounds cream cheese, softened to room temperature

1¼ cups granulated sugar

1¼ cups sour cream

6 large eggs, lightly beaten

1 tablespoon vanilla paste or extract

1 teaspoon finely grated lemon zest

1 teaspoon finely grated orange zest

Topping:

¾ cup sour cream

½ cup powdered sugar

¼ teaspoon vanilla paste or extract

Fresh berries for garnish (optional)

Instructions

Prepare oven and pan: Place a rack in the center of the oven and preheat to 325°F (165°C).

Make the crust: Melt the butter in a microwave-safe bowl or on the stovetop. Lightly brush a 9-inch springform pan with some of the melted butter. Combine the remaining butter with the graham cracker crumbs, sugar, and salt. Press this mixture firmly into the bottom of the pan, ensuring it reaches evenly into the edges. Bake until the crust turns golden, about 15–18 minutes. Let it cool. Wrap the bottom and sides of the pan in foil and place it in a roasting pan.

Prepare the filling: Beat the cream cheese on medium speed until smooth. Add the granulated sugar and mix until light and fluffy, scraping down the sides as needed. Gradually incorporate the sour cream, then fold in the eggs, vanilla, and citrus zests. Avoid overmixing. Pour the filling into the cooled crust.

Bake in a water bath: Boil water in a kettle or saucepan. Carefully place the roasting pan in the oven and pour hot water into it until it reaches about halfway up the sides of the springform pan. Bake the cheesecake for approximately 1 hour and 10 minutes—the edges should be set while the center remains slightly jiggly.

Add topping: Mix together the sour cream, powdered sugar, and vanilla. Spread evenly over the baked cheesecake and return it to the oven for 5 minutes. Turn off the oven and allow the cheesecake to finish cooking in the residual heat for about 1 hour. This gentle cooling helps prevent cracks on the surface.

Cool and chill: Remove the cheesecake from the roasting pan and transfer to a cooling rack. Run a knife around the edges, let it come to room temperature, then cover and refrigerate for at least 8 hours or overnight.

Serve: Bring the cheesecake to room temperature about 30 minutes before slicing. Remove the springform ring. Dip a knife in warm water, wipe it clean, and slice the cheesecake. Garnish with fresh berries if desired.

Cook’s Tip:
Vanilla bean paste is a fantastic way to add intense vanilla flavor without using a whole bean. It gives both great taste and those lovely vanilla specks in the cheesecake.