Description
This perfect cheesecake recipe offers a creamy, dreamy dessert experience with a classic graham cracker crust and smooth, rich filling. Baked in a water bath for gentle cooking, it yields a velvety texture and is ideal for any special occasion or indulgent treat.
Ingredients
Scale
Crust
- 1 ¾ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter, melted
Filling
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes, then set aside to cool.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and beat until combined. Mix in sour cream, vanilla extract, lemon juice, flour, and salt until fully blended. Add eggs one at a time, beating on low speed after each addition until just combined to avoid overmixing.
- Assemble and bake the cheesecake: Pour the batter over the cooled crust and smooth the surface. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath. Bake for 55–70 minutes or until the center is just set but still slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool completely at room temperature.
- Chill before serving: Refrigerate the cheesecake for at least 4 hours or overnight to set fully. For best results, serve chilled and garnish with toppings like fresh fruit, chocolate ganache, or whipped cream if desired.
Notes
- Use a sharp knife dipped in hot water and wiped clean between slices for clean cuts.
- Wrap the pan with foil to prevent water from leaking into the crust during the water bath bake.
- Toppings such as fruit, chocolate ganache, or whipped cream can be added once the cheesecake is chilled for extra flavor and presentation.
