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
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your hands to ensure an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from the oven and let cool.
Filling
- 3
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 minutes.
- 4
Add Sugar and Vanilla
Gradually add the granulated sugar and vanilla extract to the cream cheese, beating until well combined.
- 5
Incorporate Sour Cream and Lemon Juice
Add the sour cream and lemon juice to the mixture, beating until fully incorporated.
- 6
Add Eggs
Add the eggs, one at a time, beating on low speed after each addition just until blended. Avoid overmixing to prevent cracks.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth 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 slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 9
Chill the Cheesecake
Remove the cheesecake from the oven and cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
