Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are evenly coated.
- 2
Press the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and let cool.
Filling Preparation
- 3
Blend 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 granulated sugar and mix until well combined.
- 4
Add Sour Cream and Vanilla
Add sour cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
- 5
Incorporate Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Add Lemon Juice
Stir in lemon juice until incorporated. Pour the filling over the cooled crust in the springform pan.
Baking and Cooling
- 7
Bake the Cheesecake
Bake in a preheated oven at 325°F (160°C) for 50-60 minutes, until the edges are set but the center still slightly jiggles.
- 8
Cool the Cheesecake
Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- 9
Chill the Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
