Classic Baked Cheesecake

Prep the pan and oven. Heat oven to 325°F. Lightly grease a 9-inch springform pan. Optional but helpful: line the bottom with a round of parchment for easier transfer. Set a kettle of water to heat for the water bath.

Make the crust. In a bowl, mix graham cracker crumbs, sugar, salt, and melted butter until it looks like wet sand. Press firmly into the bottom of the pan and a little up the sides (about 1/2 inch).

Bake the crust for 10 minutes. Set aside to cool while you make the filling.

Wrap the pan for the water bath. Once the crust is no longer hot (warm is fine, you just do not want steam trapped under the foil), wrap the outside of the springform pan with two layers of heavy-duty foil, covering the bottom and sides. Foil helps, but springform pans can still be sneaky, so see the next tip if you want extra insurance.

Optional leak-proof upgrade: set the springform pan inside a slightly larger cake pan (or use an oven-safe roasting bag around the springform) before placing it in the water bath.

Mix the filling gently. Using a stand mixer with the paddle (or a hand mixer), beat softened cream cheese on low to medium-low just until smooth, scraping the bowl often. Add sugar, flour, and salt and mix until combined.

Add the creamy stuff. Mix in sour cream, vanilla, and lemon juice (if using) until smooth. Scrape the bowl and make sure there are no cream cheese lumps hiding on the bottom.

Add eggs one at a time. With the mixer on low, add eggs one at a time, mixing only until each disappears into the batter. Do not overmix. Too much air can make the cheesecake puff up, then sink and crack later.

Pour and set up the water bath. Pour batter into the cooled crust. Place the foil-wrapped springform pan inside a large roasting pan. Put the roasting pan on the oven rack, then carefully pour in hot (not boiling) water until it comes about halfway up the sides of the springform. Pour slowly and avoid splashing water into the batter.

Bake. Bake at 325°F for 65 to 75 minutes, until the edges are set and the center still jiggles. If you use a thermometer, you can pull it around 150°F to 155°F in the center for extra-creamy cheesecake (carryover heat will raise the temp as it cools). If you prefer a slightly firmer set, you can go closer to 160°F. Either way, do not wait until the center is fully firm.

Cool slowly (this is the secret calm part). Turn the oven off, crack the oven door open, and let the cheesecake sit in the oven for 1 hour. Then remove it from the water bath, peel away the foil, and carefully wipe the bottom of the pan dry before placing it on a rack to cool to room temperature.

Chill until fully set. Cover and refrigerate for at least 6 hours, ideally overnight. Run a thin knife around the edge before releasing the springform.

Slice clean. Use a long knife dipped in hot water and wiped dry between slices. Serve plain or top with berries, whipped cream, or a sauce.