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 your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to create an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling Preparation
- 3
Mix 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 the granulated sugar and continue to mix until combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, lemon juice, and eggs (one at a time) to the cream cheese mixture. Mix on low speed until just combined. Be careful not to overbeat, as this can incorporate too much air into the filling.
Baking the Cheesecake
- 5
Combine and bake
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly. Tap the pan on the counter to remove any air bubbles. Bake in the oven at 350°F (175°C) for 55-65 minutes, or until the center is set and only slightly jiggly.
- 6
Cool and chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Afterward, remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight for best results.
Serving
- 7
Serve the cheesecake
Once chilled, remove the cheesecake from the springform pan. Slice into wedges and serve plain or with your choice of toppings such as fruit, chocolate sauce, or whipped cream.