Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Crust Mixture
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cup of granulated sugar, 0.5 cup of melted unsalted butter, and 0.25 tsp of salt. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes, then remove and let it cool while you prepare the filling.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of granulated sugar until smooth and creamy, using an electric mixer on medium speed.
- 5
Add Other Ingredients
Add 1 cup of sour cream, 1 tsp of vanilla extract, 3 large eggs (one at a time), and 1 tbs of lemon juice to the cream cheese mixture. Beat until all ingredients are fully combined and the mixture is smooth.
- 6
Combine with Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 7
Bake the Cheesecake
Bake the cheesecake in the preheated oven for about 55-60 minutes. The edges should be set, and the center should slightly jiggle when you gently shake the pan.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight.
