Creamy Cream Cheese Cheesecake Recipe for Passover—Or Not

Ingredients

• For the crust :
• 1 3/4 cups graham cracker crumbs
• 3 tablespoons sugar
• Pinch of salt
• 1/2 stick unsalted butter, melted
• For the cheesecake:
• 2 pounds cream cheese, at room temperature
• 1 1/3 cups sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 4 large eggs, at room temperature
• 1 1/3 cups sour cream or heavy cream, or a combination of the two

Directions

1. For the crust, butter a 9-inch springform pan, using one with 2 3/4 inches-high sides so the filling has enough room. Cover the outside bottom of the pan with a double layer of aluminum foil, then set it on a baking sheet. In a medium bowl, mix together the crumbs, sugar and salt. Add the melted butter and stir until the crumbs are evenly damp; fingers work nicely here. Tip the mixture into the prepared pan and press it across the base and partway up the sides. It does not need to look ruler-straight, so do not fuss over the height. Slide the pan into the freezer while the oven heats.
2. Position a rack in the center of the oven, heat the oven to 350 degrees F, and set the springform pan on a baking sheet. Bake the crust for 10 minutes. Move it to a rack to cool while you prepare the filling. Lower the oven to 325 degrees F.
3. For the cheesecake, bring a kettle of water to a boil. Using a stand mixer, ideally with the paddle attachment, or a hand mixer and a large bowl, beat the cream cheese on medium speed until smooth and truly creamy, about 4 minutes. While the mixer is still going, add the sugar and salt, then beat for about 4 minutes more, until the mixture looks lighter. Mix in the vanilla. Add the eggs one at a time, beating a full minute after each one so the batter gets plenty of air. Turn the mixer to low and blend in the sour cream, the heavy cream, or the combination you are using.
4. Set the foil-covered springform pan inside the roasting pan.
5. Run a rubber spatula through the batter a few times, especially along the bottom of the bowl, so everything is fully combined. Scrape the batter into the springform pan; it will come right up to the top. If your pan is shorter and you have extra batter, bake the extra in a buttered ramekin or small soufflé mold. Transfer the roasting pan to the oven, then add enough boiling water to the roaster so it rises to the middle of the springform pan’s sides.
6. Bake the cheesecake for 1 hour and 30 minutes. The surface should be browned, possibly split in places, and it may puff slightly past the top of the pan. Turn the oven off, wedge the door open with a wooden spoon, and leave the cheesecake resting in the water bath for another 1 hour.
7. After 1 hour, carefully take the whole arrangement out of the oven. Lift the springform pan from the roaster, watching for any hot water caught in the foil, then peel off the foil. Cool the cheesecake to room temperature on a rack. Once cool, cover the top loosely and refrigerate for at least 4 hours; overnight is even better.