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
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 2
Shape the crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for about 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, eggs, all-purpose flour, and lemon juice to the cream cheese mixture. Mix on low speed until just combined, being careful not to overmix.
- 5
Combine filling with crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Baking
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. It will firm up as it cools.
- 7
Cool and chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Then, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.