Ingredients
Graham Cracker Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp melted unsalted butter
¼ tsp salt
Cheesecake Filling
4 (8-oz) blocks full-fat cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream or heavy cream
1 tbsp lemon juice (optional but brightens flavor)
2 tsp vanilla extract
3 large eggs, room temperature
Instructions
1. Prepare the crust
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, salt, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake 10 minutes, then cool slightly.
2. Make the creamy filling
In a large bowl, beat cream cheese until smooth and lump-free (2–3 min).
Beat in sugar until fluffy.
Mix in sour cream (or heavy cream), lemon juice, and vanilla.
Add eggs one at a time, mixing on low just until combined (don’t overbeat).
3. Prepare for baking
Water bath method (recommended for no cracks):
Wrap outside of the springform pan in heavy-duty foil.
Place pan inside a larger roasting pan.
Pour filling into crust.
Pour hot water around the outside pan until water reaches halfway up the sides.
4. Bake
Bake at 325°F (163°C) for 60–70 minutes.
The edges will be set but the center will still jiggle slightly like Jell-O.
5. Cool Properly
Turn oven off and crack the door open.
Let cheesecake cool inside the oven 1 hour (prevents cracks).
Remove, then cool completely on the counter.
Chill at least 4 hours, preferably overnight.
Serve With
Strawberry sauce
Blueberry compote
Caramel drizzle
Whipped cream
Fresh berries
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