Easy Homemade Classic Cheesecake
A deliciously creamy dessert that balances a rich filling with a buttery graham cracker crust, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 380 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 cups Graham cracker crumbs (150g)
- 6 tablespoons Unsalted butter, melted (85g)
- 0.25 cup Granulated sugar (50g)
- 32 ounces Full-fat block cream cheese, softened (904g)
- 1 cup Granulated sugar (200g)
- 4 Large eggs, room temperature
- 1 cup Sour cream, room temperature (240g)
- 1 teaspoon Pure vanilla extract (5ml)
- 1 tablespoon Fresh lemon juice (15ml)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until fully combined. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Using an electric mixer, beat the softened cream cheese on medium speed until smooth.
- Add the granulated sugar and mix on low speed until just combined.
- Add the eggs one at a time, mixing on low speed only until each is incorporated.
- On low speed, gently mix in the sour cream, vanilla extract, and lemon juice until just combined.
- Wrap the outside of the springform pan with foil to prevent water from seeping in. Place in a large roasting pan.
- Pour the cheesecake filling over the cooled crust. Fill the roasting pan with boiling water until halfway up the springform pan.
- Bake for 60-70 minutes, until edges are set, but center jiggles slightly. Turn off oven and crack the door open, allowing cheesecake to cool in the oven for 1 hour.
- Remove cheesecake from the water bath and let it cool completely on a wire rack. Cover and chill in the refrigerator for at least 6 hours or overnight before serving.
Notes
Using full-fat cream cheese provides rich texture. For tartness, use freshly squeezed lemon juice.