Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
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, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to mix until fully incorporated. Then add the sour cream, vanilla extract, and lemon juice, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Avoid overmixing to ensure a smooth texture.
- 6
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 7
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- 9
Serve
Once chilled, remove the cheesecake from the springform pan, slice, and serve. Enjoy your classic cheesecake!