Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is well combined and resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to help pack it down.
- 3
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling
- 4
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.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and beat until combined. Then add in sour cream, vanilla extract, and lemon juice, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
- 7
Pour the filling
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Afterward, refrigerate for at least 4 hours or overnight before serving.
