Cheesecake Recipe

Prepare the Crust

Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.

Add Butter

Pour the melted butter into the graham cracker mixture. Mix until all crumbs are coated and the mixture resembles wet sand.

Form the Crust

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly.

Bake the Crust

Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Prepare the Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Add Sugar

Gradually add the granulated sugar to the cream cheese, beating until well combined.

Incorporate Sour Cream and Vanilla

Add the sour cream and vanilla extract to the bowl. Mix until smooth and fully incorporated.

Add Eggs

Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Finish with Lemon Juice

Finally, stir in the lemon juice until just combined.

Pour Filling into Crust

Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

Cool Gradually

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

Chill the Cheesecake

After cooling, refrigerate the cheesecake for at least 4 hours, or overnight for best results.