Description
Rich, dense, and creamy with a buttery graham cracker crust — this iconic cheesecake is topped with a caramelized finish and a touch of whipped cream for indulgence.
Ingredients
- Cream cheese – 4 (8 oz) packages, softened
- Granulated sugar – 1 cup
- Sour cream – 1 cup
- Eggs – 4 large
- Vanilla extract – 2 tsp
- Graham cracker crumbs – 1 ½ cups
- Unsalted butter – 6 tbsp, melted
- All-purpose flour – 3 tbsp
- Lemon juice – 1 tbsp
- Whipped cream & crumbs – for garnish
- Caramel or custard sauce – optional topping
Instructions
- Combine graham cracker crumbs with melted butter.
- Press into the bottom of a springform pan and bake at 350°F (175°C) for 10 minutes. Cool.
- Beat cream cheese and sugar until smooth.
- Mix in sour cream, flour, lemon juice, and vanilla.
- Add eggs one at a time, mixing gently to avoid overbeating.
- Pour batter over cooled crust.
- Bake at 325°F (160°C) for 65–75 minutes, until edges are set but center still jiggles slightly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracks.
- Chill in fridge at least 4 hours or overnight.
- Add whipped cream, caramel drizzle, or cookie crumbs on top before serving.
Notes
- For best results, use full-fat cream cheese.
- Chilling overnight enhances the flavor and texture.
- Ensure all ingredients are at room temperature before mixing.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg