Ingredients
Method
- Preheat your oven to 325°F (160°C) and prepare a springform pan by lightly greasing it.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Pour this mixture into the springform pan and press it evenly across the bottom and up the sides to form the crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the cream cheese with 1 and 1/4 cups sugar until smooth, about 2 minutes.
- Add the sour cream, vanilla extract, and lemon juice (if using) and beat until well combined.
- Add the eggs one by one, mixing slowly after each addition until just combined—do not over-mix!
- Pour the cheesecake filling over the cooled crust.
- Bake for 60-75 minutes, until the edges are set but the center remains slightly wobbly.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour to prevent cracks.
- After cooling, remove from the oven and refrigerate for at least 5-6 hours or overnight to fully set.
- Run a knife around the edge of the springform pan before releasing it. Slice with a sharp knife and serve with optional toppings like berries or whipped cream!
Notes
Nutrition Information Source: Data from USDA FoodData Central, estimated where needed Values are approximate and may vary based on specific brands and preparation methods.