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Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon (optional)
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- Pinch salt
Instructions
- Preheat oven to 325°F (160°C).
- Combine graham cracker crumbs, sugar, cinnamon, and melted butter and mix.
- Press mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a bowl, beat cream cheese until smooth.
- Add sugar, sour cream, vanilla extract, flour, lemon juice, and salt; mix until combined.
- Add eggs one at a time, mixing gently.
- Wrap pan in foil and pour batter over cooled crust.
- Place the pan in a larger dish and fill with hot water halfway.
- Bake for 60–70 minutes until edges are set.
- Turn off oven and crack door; let cheesecake cool for 1 hour.
- Chill in refrigerator for at least 6 hours or overnight.
- Run a knife around edges and remove springform ring before serving.
Notes
Use room temperature ingredients for the best mixing.
Do not overmix the eggs to keep the texture smooth.
Plain Greek yogurt can replace sour cream.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 20
- Sodium: 350
- Fat: 29
- Saturated Fat: 17
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 6
- Cholesterol: 105