Description
Classic dense New York–style cheesecake with a graham cracker crust.
Ingredients
Scale
- 1? cups graham cracker crumbs (180g)
- ? cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 3 (8-ounce/227g) blocks cream cheese (room temperature)
- 1 cup granulated sugar
- ? teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 3 large eggs (room temperature)
- ? cup sour cream (room temperature)
Instructions
- Preheat the oven to 350F.
- In a medium bowl, combine the cracker crumbs, melted butter, and sugar and stir until the mixture feels like wet sand; pour into a 9-inch springform pan.
- If your pan isn?t non-stick, lightly spray it with baking spray before adding the crumb mixture.
- Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a glass or measuring cup and place on a baking sheet.
- Bake for 10 minutes, then remove from the oven and let cool while making the filling.
- Place the cream cheese in a large mixing bowl or the bowl of a stand mixer with the whip attachment and beat on medium-low speed until creamy and smooth, about 1 minute.
- Add the sugar, salt, vanilla, and lemon juice and beat until the mixture is well combined and completely smooth, stopping to scrape down the bowl a few times.
- With the mixer on medium-low speed, add the eggs one at a time, stopping to scrape down the bowl between additions.
- Once the eggs are well combined, mix in the sour cream until well incorporated and then pour the batter into the cooled crust.
- Bake for 15 minutes, then reduce the oven temperature to 300F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the center wobbles slightly when gently shaken.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour.
- Remove the cheesecake and let cool at room temperature for another hour, then chill for at least 6 hours or up to 3 days before serving.
- If refrigerating for several days, loosely cover after the cheesecake is fully chilled.
- Prep Time: 20 mins
- Cook Time: 55–60 mins