Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp melted butter
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- Optional toppings: fresh berries, fruit compote, whipped cream, chocolate ganache
Instructions
- Preheat oven to 325°F (160°C). Line bottom of a springform pan with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust. Bake 10 minutes, then cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and blend well.
- Mix in sour cream, vanilla, and lemon juice (if using).
- Add eggs one at a time, mixing on low speed until just combined.
- Pour filling over cooled crust and smooth the top.
- Place pan in a water bath and bake 55–70 minutes until edges are set and center is slightly jiggly.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before slicing and serving with desired toppings.
Notes
- Swirl in fruit preserves before baking for a fruity cheesecake.
- Add melted chocolate to the batter for a chocolate version.
- Make mini cheesecakes in muffin tins for parties.
- Greek yogurt can be used instead of sour cream for tanginess.
- Freeze slices up to 2 months, wrapped well in plastic and foil.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 28g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 125mg
