Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until well combined.
- 2
Form the crust
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Make sure it is tightly packed.
- 3
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, until lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add granulated sugar and continue to beat until well blended.
- 5
Add remaining ingredients
Add sour cream, vanilla extract, and lemon juice to the cream cheese mixture. Mix until smooth. Add eggs one at a time, mixing well after each addition.
- 6
Fill the crust
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- 7
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- 9
Chill and serve
Refrigerate the cheesecake for at least 4 hours, or overnight. Once chilled, remove from the springform pan and serve.