For neat bakery-style slices, use a sharp knife dipped in hot water.

Dry the knife completely, make one cut, then clean and warm it again before the next slice.

Let the cheesecake sit at room temperature for about 20–30 minutes before serving for the creamiest texture.

Frequently Asked Questions

Can I Use Sour Cream Instead of Crème Fraîche?

Yes. Use the same amount of full-fat sour cream.

Absolutely.

A thick, high-quality lemon curd works very well.

A slight wobble in the center after baking is correct.

It will continue setting as it cools and chills.

Common causes include overmixing, overbaking, or cooling too quickly.

Yes. In fact, making it one day ahead is recommended.

The texture becomes firmer and creamier after an overnight chill.

You can prepare the entire cheesecake 1–2 days before serving.

Keep it covered in the refrigerator.

The lemon curd can also be made several days ahead if you are preparing it from scratch.

Add whipped cream, lemon slices, and mint shortly before serving so the garnish stays fresh.

Store leftover cheesecake covered in the refrigerator for up to 4–5 days.

Because the cheesecake contains cream cheese, crème fraîche, eggs, and cream, it should remain refrigerated.

Cheesecake freezes well.

For the best result, freeze individual slices in airtight containers for up to 2 months.

Thaw overnight in the refrigerator.

For especially clean freezing, you can freeze the cheesecake without whipped cream or fresh lemon garnish and add those after thawing.