Classic Cheesecake

Ingredients

• 1.5 cup Graham cracker crumbs
• 0.25 cup Unsalted butter (melted)
• 2 tbsp Granulated sugar (For the crust)
• 3 blocks Cream cheese (8 oz (227 g) each; room temperature)
• 1 cup Granulated sugar (For the filling)
• 0.25 tsp Salt
• 2 tsp Vanilla extract
• 1 tsp Lemon juice
• 3 Eggs (large, room temperature)
• 0.5 cup Sour cream (room temperature)

Steps

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until the mixture has the texture of wet sand.

3. 3

   Pour the crumb mixture into a 9-inch springform pan. If the pan is not non-stick, lightly coat it with baking spray before adding the crumbs. Press the crumbs over the bottom and slightly up the sides using the bottom of a glass or measuring cup. Set the pan on a baking sheet.

4. 4

   Bake the crust for 10 minutes. Remove it from the oven and let it cool while preparing the filling.

5. 5

   Place the room-temperature cream cheese in a large mixing bowl or the bowl of a stand mixer fitted with the whip attachment. Beat on medium-low speed until creamy and smooth, about 1 minute.

6. 6

   Add the filling sugar, salt, vanilla extract, and lemon juice. Beat until completely smooth and well combined, stopping to scrape down the bowl a few times.

7. 7

   With the mixer on medium-low speed, add the eggs one at a time, scraping down the bowl between additions. Mix in the sour cream until well incorporated.

8. 8

   Pour the filling into the cooled crust.

9. 9

   Bake at 350°F (175°C) for 15 minutes. Reduce the oven temperature to 300°F (150°C) and bake for another 30–35 minutes, until the edges are slightly puffed and the center wobbles slightly when gently shaken.

10. 10

    Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.

11. 11

    Remove the cheesecake and cool it at room temperature for 1 hour. Chill for at least 6 hours, or up to 3 days, before serving.

12. 12

    If refrigerating the cheesecake for several days, loosely cover it after it is fully chilled.

Notes

The recipe lists baking spray as optional only for a non-stick-free pan, without specifying an amount. For storage of several days, loosely cover the cheesecake after it is fully chilled.

Nutrition per serving

• dessert
• American
• baked
• classic
• make-ahead