Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and sour cream
Gradually add the sugar, mixing well until fully incorporated. Then add the sour cream, vanilla extract, and lemon juice, mixing until smooth.
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to over-mix.
Pour into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Baking and Cooling
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.
Chill the cheesecake
Remove from the oven and refrigerate for at least 4 hours or overnight before serving to ensure a firm texture.