Description

A rich, creamy, and foolproof classic cheesecake recipe with a buttery graham cracker crust, perfect for beginners and guaranteed to impress any dessert lover.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar (for filling)
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice

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Instructions

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the springform pan to form the crust. Bake for 8-10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar and mix until fully combined.
Add the sour cream, vanilla extract, and lemon juice. Beat until smooth.
Mix in the eggs one at a time on low speed, just until combined. Do not overmix.
Pour the cheesecake batter over the cooled crust and smooth the top.
Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from oven, cool completely, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, use room-temperature cream cheese and eggs.
Prevent cracks by baking with a water bath or placing a pan of hot water in the oven on a lower rack.
Top with fresh berries, fruit compote, or a drizzle of caramel sauce for extra flair.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 24g
Sodium: 320mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 0g
Protein: 6g
Cholesterol: 110mg