Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Filling
Method
Crust Preparation
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat 24 oz of softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, beating until well combined.
- 7
Incorporate Eggs and Flavorings
Add 1 tsp of vanilla extract and 2 tbs of lemon juice, then mix well. Finally, add 3 large eggs one at a time, mixing on low speed after each addition until fully incorporated.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 10
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
