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Cheesecake
This is a classic New York-style baked cheesecake—rich, creamy, and indulgent with a buttery graham cracker crust. Perfect for any special occasion or as a treat for cheesecake lovers.
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan. Line the bottom with parchment paper if desired.
- In a medium bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until the texture resembles wet sand.
- Press the crumb mixture into the bottom of your pan, creating an even layer. Use the bottom of a glass to compact it. Bake for 10 minutes, then remove and let cool slightly.
- In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides.
- Add granulated sugar and beat until combined, then add sour cream, vanilla, and lemon juice. Mix until smooth.
- Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
- Add flour and mix gently until just incorporated.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Tap the pan gently on the counter to release any air bubbles.
- Place the pan on a baking sheet and bake for 45-50 minutes, until the edges are set and the center is still slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
- Remove from the oven, then cool to room temperature before chilling in the refrigerator for at least 4 hours, or overnight.
- Release from the pan, slice, and serve chilled.
Notes
For best results, use room temperature ingredients. Avoid overmixing after adding eggs. If you wish to avoid cracks, you can bake with a water bath. Chill thoroughly before serving for clean slices. Top with fruit, whipped cream, or your favorite sauce if desired.
