Cheesecake Recipe
Indulge in our rich and creamy cheesecake, crafted with velvety cream cheese and a hint of vanilla, all nestled atop a buttery graham cracker crust. Each bite melts in your mouth, offering a perfect balance of sweetness and richness. Topped with a luscious berry compote, this dessert is a heavenly treat that will satisfy your sweet cravings.
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until golden. Remove from the oven and let cool.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and mix until fully incorporated. Add the sour cream, vanilla extract, and lemon juice, mixing until smooth. Add the eggs one at a time, mixing on low speed until just combined.
- 3
Combine and Bake
Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- 4
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.
