Cheesecake Recipe

Time2h

Serves10

Classic cheesecake with a graham cracker crust.

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Ingredients

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1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until well combined. The mixture should resemble wet sand.
2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until it is lightly browned. Remove from the oven and set aside to cool slightly.

4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
5
Add Sugar and Sour Cream
Gradually add the granulated sugar, mixing until well incorporated. Add the sour cream and vanilla extract, mixing until smooth.
6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
7
Add Lemon Juice
Finally, mix in the lemon juice until fully integrated into the batter.

8
Fill the Crust
Pour the cheesecake filling over the pre-baked graham cracker crust, spreading it evenly with a spatula.
9
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 55-70 minutes. The edges should be set, but the center will still be slightly jiggly.
10
Cool and Chill
Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.