Before You Start
Take your eggs, ricotta, cream cheese, and sour cream out of the fridge about 45 to 60 minutes before mixing. Room-temp dairy mixes smoothly and helps prevent lumps.
Pan note: This is written for a 9-inch standard-height springform. If you are using a deep springform, the bake time may run longer.
1) Prep the Pan and Oven
- Heat oven to 325°F.
- Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil (helpful even if you skip a full water bath). Set the pan on a sheet pan.
- Water bath leak tip: Foil helps, but it is not perfect. For the full water bath, consider a silicone springform wrap or an oven-safe roasting bag around the pan for extra leak insurance.
- Bring a kettle of water to a simmer. You will use this for steam in the oven, and optionally for a full water bath.
2) Make the Crust
- In a bowl, mix graham cracker crumbs, sugar, and salt.
- Stir in melted butter until the texture looks like wet sand and holds together when you pinch it.
- Press firmly into the bottom of the springform pan. Use the bottom of a measuring cup to really pack it down.
- Bake for 10 minutes, then cool while you make the filling.
3) Mix the Filling
- In a large bowl (or stand mixer bowl), beat cream cheese on low to medium until smooth, about 1 minute.
- Add ricotta and beat again until combined. Scrape down the bowl.
- Add sugar, flour, salt, lemon zest, lemon juice, and vanilla. Mix on low just until smooth.
- Add eggs one at a time, mixing on low and stopping as soon as each disappears into the batter.
- Mix in sour cream on low until just combined. Final scrape down, quick gentle stir, done.
Tip: If your batter looks a little lumpy, do not panic. Most lumps are ricotta texture, not a failure. For an extra-smooth cheesecake, you can blend the ricotta first in a food processor for 20 to 30 seconds.
4) Bake Options
Option A: Steam Pan Method (Easier)
- Pour filling over the cooled crust and smooth the top.
- Place a metal baking pan on the lower rack and carefully pour in hot water (about 1 inch deep) to create steam.
- Bake cheesecake on the middle rack for 60 to 75 minutes, until edges are set and the center still gently jiggles.
Option B: Full Water Bath (Most Crack Insurance)
- Put the foil-wrapped springform into a roasting pan.
- Pour hot water into the roasting pan until it comes halfway up the sides of the springform.
- Bake 60 to 75 minutes, same doneness cues as above.
Optional thermometer check: If you want a more exact finish line, aim for about 150°F in the center.
5) Cool and Chill
- Turn off the oven. Crack the oven door open about 2 to 3 inches. If your oven door does not stay put, wedge it with a wooden spoon.
- Let the cheesecake sit in the oven for 45 minutes.
- Remove and cool at room temperature for 1 hour.
- Cover and refrigerate for at least 6 hours, ideally overnight.
Clean slicing move: Dip a knife in hot water, wipe dry, slice. Repeat between cuts for tidy edges.
6) Serve
- Run a thin knife around the edge, then release the springform ring.
- Dust with powdered sugar or top with berries and a drizzle of honey if you want it a little extra.
