Satisfy your sweet tooth with this classic cheesecake recipe, featuring a graham cracker crust and a creamy filling infused with vanilla and lemon flavors. The crust is made with graham cracker crumbs, granulated sugar, and melted butter, providing a crunchy base for the cheesecake. The filling is a blend of cream cheese, granulated sugar, sour cream, vanilla extract, and lemon juice, giving it a smooth and tangy taste. The cheesecake is then topped with a chilled heavy cream and powdered sugar mixture, adding a light and airy texture. This dessert is perfect for cheesecake lovers and those who enjoy sweet and creamy treats. It's also a great option for special occasions or as a indulgent treat for a small gathering.
Log in to view your personal recommendation
Ingredients
Graham Cracker Crust
1 1/2 cup(s) Graham Cracker Crumbs (180 g)
1/4 cup(s) Granulated Sugar (50 g)
5 tbsp(s) Unsalted Butter, melted (71 g)
Cheesecake
32 oz(s) Cream Cheese (full fat), softened to room temperature (904 g)
1 cup(s) Granulated Sugar (200 g)
1 cup(s) Sour Cream (full fat), room temperature (240 g)
1 tsp(s) Pure Vanilla Extract
2 tsp(s) Fresh Lemon Juice (optional)
3 Large Eggs, room temperature
Instructions
1. Preheat oven to 325°F (165°C).
2. In a medium bowl, mix together graham cracker crumbs and sugar.
3. Add melted butter to the bowl and stir until the crumbs are evenly moistened.
4. Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan.
5. Bake the crust for 10 minutes, then let it cool completely.
6. In a large mixing bowl, beat the cream cheese until it's smooth.
7. Gradually add the granulated sugar and beat until well combined.
8. Beat in the sour cream and vanilla extract.
9. Add the eggs one at a time, beating well after each addition.
10. If using lemon juice, beat it in after the last egg.
11. Pour the cheesecake batter into the cooled crust.
12. Bake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly.
13. Let the cheesecake cool in the oven with the door ajar for 30 minutes.
14. Remove the cheesecake from the oven and let it cool completely on a wire rack.
15. Once the cheesecake is cooled, refrigerate it for at least 4 hours or overnight.
16. When ready to serve, remove the sides of the springform pan and slice the cheesecake. Enjoy!
Other recipes on Flavorithm
Reviews
Log in to add review