1-First Step: Pan choice and oven setup Select a pan with an inside top dimension of at least 9 inches and a height of at least 1 1/4 inches. A 9-inch pie pan or springform pan works well for this recipe. Preheat the oven to 350°F. If you prefer to protect the crust edges from over-browning during the second part of baking, have some foil strips ready.

2-Second Step: Make the crust * Combine 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (28g) confectioners’ sugar, 6 tablespoons (85g) melted butter, and 1/8 teaspoon table salt in a mixing bowl. Mix until the crumbs are evenly moistened. * Press the crumb mixture into the bottom and up the sides of the pan. Make the bottom layer thicker than the sides so the base holds together when sliced.

3-Third Step: Prepare the filling * In a large bowl or stand mixer, add two 8-ounce packages (452g) cream cheese at room temperature and 2/3 cup (133g) granulated sugar. * Blend on medium-low speed until smooth, scraping down the bowl as needed. Take care not to whip in too much air, which can cause cracks during baking. * Add 2 large eggs, one at a time, mixing until each is fully incorporated. Stir in 1 teaspoon vanilla extract until the batter is smooth. Alternatively, use a food processor: pulse the cream cheese and sugar until smooth, then add eggs and vanilla and pulse to combine.

4-Fourth Step: Assemble and bake * Place the prepared pan on a baking sheet if desired for easier handling and to catch any overflow. * Pour the filling into the prepared crust and smooth the top gently with a spatula. * Bake at 350°F for 20 minutes. After 20 minutes, shield the crust edges with foil strips if available to prevent over-browning, then continue baking for an additional 10 minutes for a total of about 30 minutes. * The filling should register 165°F to 170°F on a digital thermometer inserted about 1 inch from the edge. The center may look slightly unset; that is normal and will firm as it cools.

5-Fifth Step: Cooling and chilling * Remove the cheesecake from the oven and place it on a wire rack to cool. Let it cool to room temperature. * Refrigerate the cheesecake covered until ready to serve, at least 4 hours or overnight for best texture.

6-Final Step: Serving and storage Slice into wedges and serve with fresh fruit if preferred. For raspberry swirl, add 1/4 cup (85g) seedless raspberry jam on top of the unbaked filling and swirl gently with a butter knife or toothpick before baking. Store leftovers refrigerated for several days or freeze for longer storage.