Ingredients
Scale
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces full-fat brick cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice (optional)
- 4 large eggs
Instructions
- Preheat your oven to 350°F (177°C) and adjust the rack to the lower-middle position, allowing for even baking as you prepare your cheesecake.
- Combine graham cracker crumbs, 2 tablespoons sugar, and melted butter in a bowl until it resembles wet sand, then press firmly into the bottom of a springform pan; bake until golden brown and fragrant for about 10 minutes.
- In a large mixing bowl, beat softened cream cheese with 3/4 cup sugar until smooth, then add sour cream, vanilla extract, lemon juice if using, and eggs one at a time until fully combined; enjoy the creamy aroma.
- Wrap the outside of your springform pan with aluminum foil to prevent leaks, then place it in a larger roasting pan filled with hot water halfway up the sides before baking.
- Bake for 55 to 70 minutes until only slightly wobbly in the center; turn off the oven and let it sit inside for an hour to cool gradually while soaking in its sweet scent.
- Once cooled down, refrigerate for at least four hours or overnight to allow flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 340
- Sugar: 21g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg