Ingredients

For the crust:

  • 2 cups graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar

For the cheesecake filling:

  • 24 oz (680 g) cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice

Instructions

  1. Prepare the crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a springform pan.
  2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently after each addition.
  3. Add remaining ingredients: Mix in sour cream, vanilla extract, flour, and lemon juice until creamy and smooth.
  4. Fill the pan: Pour the cheesecake mixture over the prepared crust and smooth the top.
  5. Bake: Bake for 50–60 minutes, until the edges are set and the center still jiggles slightly. For a gentler bake, place the pan in a larger pan filled with hot water.
  6. Cool slowly: Turn off the oven, leave the door slightly open, and let the cheesecake rest inside for 30 minutes.
  7. Chill: Cool completely, then refrigerate for at least 4–6 hours, preferably overnight.
  8. Serve: Carefully remove the springform ring, slice, and serve chilled.

Tips for the Best Cheesecake

  • Use room-temperature ingredients for a smooth filling.
  • Avoid overmixing after adding the eggs to help prevent cracks.
  • Run a knife around the edges after baking to reduce cracking as it cools.
  • For a golden top like the one in the picture, bake until the surface is lightly browned.

Enjoy your rich, creamy, golden-topped baked cheesecake!