Description
A perfectly creamy classic cheesecake recipe that rivals professional bakeries, featuring a rich filling and buttery crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 tablespoons granulated sugar
- 1/4 teaspoon sea salt
- 4 packages (32 oz total) cream cheese, room temperature
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh lemon juice
Instructions
- Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture resembles wet sand.
- Press firmly into the bottom and sides of the prepared pan.
- Bake the crust for 10 minutes until lightly golden. Cool completely.
- Beat cream cheese and sugar on medium-low speed until smooth, about 4 minutes.
- Add eggs one at a time, mixing until incorporated.
- Fold in sour cream, vanilla extract, flour, and lemon juice until just combined.
- Place your foil-wrapped springform pan in a larger roasting pan. Pour the batter into the springform pan.
- Bake for 55-60 minutes until the edges are set but the center has a slight wobble.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Notes
For best results, use room temperature ingredients and avoid overmixing after adding eggs.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 145mg
Keywords: cheesecake, dessert, baking, classic cheesecake, creamy dessert