Description
Indulge in the creamy and decadent Classic Cheesecake made with a buttery graham cracker crust and a rich cream cheese filling, topped with a hint of lemon and vanilla.
Ingredients
Units
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 7 Tablespoons butter – melted
- pinch kosher salt
Cheesecake Filling:
- 4 – 8 ounce blocks block cream cheese – room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup sour cream – room temperature
- 2 teaspoons fresh squeezed lemon juice
- 3 large eggs – room temperature
Instructions
- Making the Graham Cracker Crust: Adjust oven rack, preheat to 350°F, pulse graham crackers, add sugar and butter, press into pan, pre-bake.
- Preparing the Cheesecake Filling: Beat cream cheese and sugar, add sour cream, vanilla, lemon juice, and eggs.
- Preparing the Water Bath & Baking Cheesecake: Wrap pan, pour batter over crust, place in roasting pan, bake in water bath, cool in the oven.
- Remove, cool, refrigerate, and serve.
Notes
- Be careful not to overmix the batter to avoid cracking.
- Make sure all dairy ingredients are at room temperature for a smooth consistency.
- Top with fresh fruit, whipped cream, or caramel sauce for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg