Description
A rich, creamy classic baked cheesecake with a buttery graham cracker crust and a silky smooth cream cheese filling. Perfect for holidays, celebrations, or any occasion when you want a timeless dessert.
Ingredients
1½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
¼ cup granulated sugar (for crust)
32 ounces full-fat brick cream cheese, softened
1 cup granulated sugar
1 cup full-fat sour cream, room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice
3 large eggs, room temperature
Instructions
- Preheat the oven to 350°F (177°C) and position the rack in the lower-middle position.
- Mix the graham cracker crumbs, melted butter, and ¼ cup sugar until evenly combined.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake the crust for 8 minutes, then cool slightly.
- Wrap the outside of the springform pan tightly with heavy-duty aluminum foil.
- Beat the softened cream cheese and 1 cup sugar until smooth and creamy.
- Mix in the sour cream, vanilla extract, and lemon juice until fully combined.
- Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- Pour the filling over the prepared crust and smooth the top.
- Place the springform pan into a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides.
- Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and cool completely at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Substitute graham crackers with digestive biscuits, vanilla wafers, or chocolate cookies for a different crust.
Add lemon or orange zest for a citrus variation.
Mix melted dark chocolate into the filling for a chocolate version.
Top with fresh berries, fruit compote, salted caramel, chocolate ganache, or whipped cream.
Store covered in the refrigerator for up to 5 days.
Freeze whole or sliced cheesecake for up to 2 months and thaw overnight in the refrigerator.
For the creamiest texture, let chilled cheesecake sit at room temperature for 15 to 20 minutes before serving.
Using a water bath helps prevent cracks and creates a smooth, creamy texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 145 mg
