Description
A luscious cheesecake with a smooth texture and rich flavors, perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and press these crumbs into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar, mixing until fully combined.
- Add the vanilla extract and the eggs, one at a time, blending well after each addition.
- Fold in the sour cream and lemon zest until everything is just combined.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door, letting the cheesecake cool down gradually for about an hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
Feel free to substitute graham cracker crumbs with crushed Oreos or use a gluten-free cracker for a variation. Store leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American