Description
A classic baked cheesecake with a buttery graham cracker crust and a rich, creamy, velvety filling that is perfect for holidays, special occasions, or an elegant make-ahead dessert.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C). Lightly grease a 9-inch springform pan and set it aside.
- In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add 1 cup granulated sugar and mix until fully combined.
- Mix in the sour cream, vanilla extract, and lemon juice until smooth.
- Add the flour and salt, mixing gently until incorporated.
- Add the eggs one at a time, mixing slowly after each addition and avoiding overmixing.
- Pour the cheesecake batter over the prepared crust and smooth the top.
- Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
- For the smoothest filling, make sure the cream cheese is fully softened before mixing.
- Avoid overmixing the batter, especially after adding the eggs, to help prevent cracks.
- The cheesecake is done when the edges are set but the center still jiggles slightly.
- Cooling the cheesecake slowly in the oven helps reduce cracking.
- Top with strawberry sauce, blueberry sauce, or chocolate ganache for variation.
- Store tightly covered in the refrigerator for up to 5 days.
- Freeze individual slices wrapped well for up to 2 months and thaw overnight in the refrigerator.
- This cheesecake is best served chilled and can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 25g
- Sodium: 300mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 125mg
