Description
This classic baked cheesecake has a buttery graham cracker crust and a silky smooth creamy filling with rich vanilla flavor. A foolproof homemade dessert perfect for holidays, birthdays, and special dinners.
Ingredients
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
32 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1/2 cup heavy cream
4 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon juice
1/4 teaspoon fine sea salt
Fresh berries or fruit sauce for serving
Instructions
Preheat oven to 325°F.
Grease and line a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter.
Press crust into pan and bake 8–10 minutes.
Place hot water pan in oven for steam.
Beat cream cheese until smooth.
Add sugar, sour cream, heavy cream, vanilla, lemon juice, and salt.
Mix in eggs one at a time on low speed.
Pour filling over cooled crust.
Bake 55–70 minutes until center slightly jiggles.
Turn off oven and cool cheesecake slowly inside oven.
Refrigerate at least 6 hours or overnight before slicing.
Notes
Use room-temperature ingredients for smooth batter.
Do not overmix the cheesecake filling.
Cooling slowly helps prevent cracks.
Best chilled overnight before serving.