Housemade Cheesecake Recipe
Indulge in our rich and creamy housemade cheesecake, perfectly balanced with a buttery graham cracker crust and topped with a seasonal fruit compote.
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and lemon juice until the mixture is smooth and creamy.
- 3
Assemble and Bake
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (160°C) for about 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- 4
Cool and Chill
Turn off the oven and crack the door open, letting the cheesecake cool inside for about 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
