Description
This easy cheesecake recipe is rich, creamy, and incredibly simple to make. With a smooth and velvety filling sitting on a buttery graham cracker crust, it's a dessert that never fails to impress. Whether it's for a special occasion or just a sweet treat, this homemade cheesecake is always a crowd-pleaser.
Ingredients
- For the crust:
- Graham cracker crumbs
- Granulated sugar
- Butter, melted
- For the filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Lemon juice
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (163°C).
- Mix the graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Make the filling:
- Beat the softened cream cheese until smooth.
- Add sugar and mix until combined.
- Mix in eggs one at a time, then stir in sour cream, vanilla extract, and lemon juice.
- Bake the cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Cool and chill:
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once at room temperature, refrigerate for at least 4 hours or overnight.
- Serve and enjoy:
- Run a knife around the edges before removing from the pan.
- Slice and serve with your favorite toppings.
Notes
- Storage: Store in the fridge, covered, for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
- No water bath needed: This cheesecake bakes beautifully without one.
- Prevent cracks: Avoid overmixing and let it cool gradually.
