cakeamericanbaking
Cheesecake
A smooth baked cheesecake with a buttery graham-cracker crust, vanilla, lemon and sour cream for a light tang.
From YouTube · May 16, 2024
A smooth baked cheesecake with a buttery graham-cracker crust, vanilla, lemon and sour cream for a light tang.
25 min
Prep time
1 hr 5 min
Cook time
1 hr 30 min
Total time
1 x 9-inch cheesecake, about 10 slices
Yield
Ingredients
10 ingredients- 1 1/2 cups graham cracker crumbs (180 g)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 x 8-ounce blocks cream cheese, at room temperature (681 g total)
- 1 cup granulated sugar (200 g)
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract (10 ml)
- 1 teaspoon lemon juice
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature (120 g)
Method
10 steps- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
- Press the mixture into a 9-inch springform pan, creating an even layer and pressing up the sides about an inch high.
- Bake the crust at 350°F for 15 minutes.
- In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese until smooth.
- Add granulated sugar, salt, vanilla extract, and lemon juice; mix until combined and silky.
- Add eggs one at a time, mixing on low after each addition.
- Mix in sour cream until smooth.
- Pour the filling into the cooled crust.
- Bake at 350°F for 15 minutes, then reduce temperature to 300°F and bake for another 30-35 minutes, or until the center wobbles slightly.
Recipe notes
Helpful tips
- Bring the cream cheese, eggs and sour cream to room temperature before mixing.
- Mix on low or medium-low speed to avoid incorporating too much air.
- Scrape the bowl and paddle thoroughly between additions to prevent lumps.
- Bake until the centre still has a slight wobble, then cool completely before chilling and slicing.
Equipment
- 9-inch springform pan
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Cooling rack
Storage
Refrigerate the cooled cheesecake for up to 4 days. Wrap well and freeze for up to 3 months, then thaw overnight in the refrigerator.
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