Cheesecake Recipe
Rich and creamy 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
Cheesecake filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 3
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Cheesecake Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, add the softened cream cheese. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.
- 7
Add Vanilla and Lemon Juice
Mix in the vanilla extract and lemon juice until well combined.
- 8
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the prepared graham cracker crust in the springform pan.
- 10
Bake Cheesecake
Bake in the preheated oven for 55-65 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- 11
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.
