Ingredients
For the crust:
1 ½ cups (150g) graham cracker crumbs
2 tbsp sugar
6 tbsp (85g) unsalted butter, melted
For the filling:
4 (8 oz / 225g) packages cream cheese, softened
1 cup (200g) granulated Sugar
1 cup (240g) sour cream
1 tsp vanilla extract
4 large eggs
2 tbsp all-purpose flour
2 tsp lemon juice (optional, for brightness)
🧁 Instructions
- Prepare the crust
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 8–10 minutes, then set aside to cool. Reduce oven temperature to 325°F (160°C).
- Make the filling
- In a large mixing bowl, beat the cream cheese on medium speed until smooth (about 2–3 minutes).
- Add sugar and beat until fluffy.
- Mix in sour cream, vanilla, and lemon juice.
- Add eggs one at a time, mixing on low after each addition (don’t overmix).
- Add flour and mix just until combined.
- Bake the cheesecake
- Wrap the outside of the springform pan with two layers of foil to prevent leaks.
- Place the pan in a large roasting pan and pour hot water into the roasting pan to reach halfway up the sides (water bath).
- Bake at 325°F (160°C) for 1 hour 10–15 minutes, until the edges are set but the center still slightly jiggles.
- Turn off oven, crack the door open slightly, and let cheesecake cool inside for 1 hour.
- Chill
Remove from oven, discard foil, and cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, before serving.
Optional toppings
Fresh berries or berry compote
Caramel or chocolate sauce
Whipped cream.