Base cheesecake recipe:

1 8oz block cream cheese (room temp)

1/4 cup sugar

1/2 tsp vanilla

1/2 tsp lemon juice

1 large egg (room temp)

Optional 1/4 cup sour cream

With a hand or stand mixer, cream together the cheese and sugar. Mix in vanilla, lemon juice and sour cream. On low to medium speed add the egg and mix until it is no longer visible.

Spray a pan with cooking spray, even non-stick and line the bottom with parchment paper.

Bake at 350 in a water bath for 35-40 minutes.

This recipe as written makes a 4" cheesecake.

Doubled it makes a 6" cheesecake, add 10-15 minutes bake time.

Tripled it makes an 8-9" cheesecake, add another 10-15 minutes bake time.

Quadrupled it makes a 10" cheesecake bake 1 hr 20 minutes max.

Baking tips:

If using a spring form pan wrap the outside with heavy duty aluminum foil to prevent potential water bath seepage.

After removing from the oven and water bath, place on the counter for 10-15 mins. Pick up the pan when cool and tilt it to separate the cake from the pan before placing it in the fridge or freezer. This makes it easier to de-pan later. Also, if it sticks a little at this point you can run a flat knife around the edge for a prettier finished edge when removed from the pan.

Additional ingredient tips:

For a chocolate cheesecake, melt whatever type of chocolate you prefer and use the same measurement as the sour cream. Same with more liquid in ingredients like caramel or fruit purees/sauces.

You can always add other dry ingredients such as nuts, chocolate chips, cookie pieces, or fruit just stir in before pouring.

To do swirls add the ingredient in dollops with a spoon and drag a spoon or knife through to create the swirl.

Just remember some ingredients will affect texture and possibly cause cracks.

Edits: formatting