Description
This classic cheesecake is ultra-creamy with a smooth, velvety texture and a rich graham cracker crust. Perfect for special occasions or as an indulgent treat, this easy-to-make cheesecake is foolproof and always a crowd-pleaser!
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons sugar
For the Filling:
- 24 oz full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil.
- Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the pan and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed.
- Stir in sour cream, vanilla extract, and lemon juice until well combined.
- Pour batter over the cooled crust and smooth the top.
- Place the springform pan in a roasting pan and add hot water halfway up the sides.
- Bake for 60-70 minutes until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
- Use room temperature ingredients for a smooth batter.
- Don’t overmix the eggs to prevent cracks.
- Let the cheesecake cool gradually to avoid sinking.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American