Here’s a rich, creamy Homemade Cheesecake with a smooth texture and classic graham cracker crust 🍰
🧀 Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup (113 g) melted butter
Filling
- 24 oz (680 g) cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
🔥 Instructions
1️⃣ Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes. Let cool.
2️⃣ Make the Filling
- Beat softened cream cheese until smooth (don’t overmix).
- Add sugar and mix gently.
- Add eggs one at a time, mixing on low speed.
- Stir in sour cream, vanilla, and lemon juice until combined.
3️⃣ Bake (Water Bath for Best Results)
- Wrap the outside of the springform pan with foil.
- Pour filling over crust.
- Place pan in a larger roasting pan and add hot water halfway up the sides.
- Bake 55–70 minutes, until center is slightly jiggly.
4️⃣ Cool Slowly
- Turn off oven, crack the door, and let cheesecake sit 1 hour.
- Refrigerate at least 4 hours (overnight is best).
🍓 Topping Ideas
- Fresh berries
- Strawberry or cherry sauce
- Salted caramel
- Chocolate ganache
💡 Tips for Perfect Cheesecake
- Use room-temperature ingredients to avoid lumps.
- Don’t overmix — it prevents cracks.
- Cool gradually to prevent sinking or cracking.
If you’d like, I can also give you:
• A no-bake cheesecake
• A New York–style ultra-dense version
• A 5-ingredient quick cheesecake
• A cheesecake without a water bath 🍰
