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Ingredients
Scale
- 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full-sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 tablespoons (71g) unsalted butter, melted
- 32 ounces (904g) full-fat brick cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Preheat your oven to 350°F (177°C) and position the rack in the lower-middle section.
- In a medium bowl, mix graham cracker crumbs with sugar and melted butter until sandy. Pat the mixture into the bottom of a 9 or 10-inch springform pan and bake for 10 minutes. Set aside to cool.
- Beat together softened cream cheese and sugar until smooth. Add sour cream, vanilla, and lemon juice, mixing until combined. Incorporate eggs one at a time on medium speed without over-mixing.
- Prepare a water bath by boiling water. Wrap the springform pan in aluminum foil, place it in a roasting pan, and pour the cheesecake batter over the crust. Pour boiling water into the roasting pan until it reaches 1 inch high.
- Bake for 55-70 minutes until the cheesecake is nearly set. If the top darkens, cover with foil. Turn off the oven and let the cheesecake cool inside for 1 hour, then cool completely at room temperature.
- Refrigerate the cheesecake for at least 4 hours before serving. To remove from the pan, run a knife around the edges and release the springform.
- Slice with a clean, warm knife and serve with your favorite toppings. Store leftovers in the fridge for up to 4 days.
Notes
For best results, make sure all ingredients are at room temperature before mixing.
The optional lemon juice adds a nice brightness to the flavor of the cheesecake, enhancing its taste.
- Prep Time: 45 minutes
- Cook Time: 465 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 130mg