Classic Cheesecake
Ingredients
Graham Cracker Crust
-
1½
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
5
Tablespoons
unsalted butter, melted
Cheesecake Filling
-
32
ounces
full-fat brick cream cheese
-
1
cup
granulated sugar
-
1
cup
full-fat sour cream
-
1
teaspoon
pure vanilla extract
-
2
teaspoons
fresh lemon juice
-
3
large
eggs
Instructions
- Preheat the oven to 350°F (177°C) and adjust the oven rack to the lower-middle position.
- Make the crust by grinding graham crackers into crumbs, mixing with sugar and melted butter, then pressing into a springform pan. Pre-bake for 10 minutes.
- Prepare the filling by beating cream cheese and sugar until smooth, then adding sour cream, vanilla, lemon juice, and eggs one at a time without overmixing.
- Wrap the springform pan in aluminum foil and place it in a roasting pan. Pour the cheesecake batter over the crust and add boiling water to the roasting pan for a water bath.
- Bake for 55-70 minutes until the center is almost set. Let the cheesecake cool in the oven for 1 hour, then cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Loosen the cheesecake from the pan and slice for serving.
Nutrition Facts (estimated)
Servings
12-16
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
7g
Sodium
300mg
Cholesterol
90mg
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