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Directions:
Prepare the crust:
Preheat your oven to 325°F (165°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture into the bottom of a springform pan (9 inches), ensuring it’s evenly spread. Bake for 10 minutes, then remove from the oven and set aside.
Prepare the cheesecake filling:
Beat the softened cream cheese with an electric mixer until smooth.
Add sugar and continue mixing until well incorporated.
Add sour cream, vanilla extract, and lemon juice, mixing until combined.
Add the eggs one at a time, beating well after each addition.
Bake the cheesecake:
Pour the cheesecake mixture into the prepared crust.
Bake for 45-50 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
Chill:
After the cheesecake has cooled slightly, refrigerate it for at least 4 hours or overnight for the best results.
Serve:
Before serving, top with fresh berries, whipped cream, or a drizzle of chocolate sauce for extra flair.
Serving and Storage Tips:
Serving: Slice and serve the cheesecake chilled. It pairs beautifully with a cup of coffee or a glass of dessert wine.
Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 2 months. For best results, wrap it tightly with plastic wrap and aluminum foil before freezing.
Variations:
Fruit Swirl: Add a swirl of fruit puree (like strawberry or raspberry) to the cheesecake filling before baking for a fruity twist.
Chocolate Lovers: For a richer taste, add melted chocolate into the filling or top the cheesecake with chocolate ganache.
Nutty Crust: Add finely chopped nuts, such as almonds or walnuts, to the crust mixture for extra crunch and flavor.
FAQ:
Can I use a different crust for this cheesecake? Yes! You can use any crushed cookies, such as Oreos, digestive biscuits, or vanilla wafers, for the crust.
Can I make this cheesecake ahead of time? Absolutely! This cheesecake is perfect for making in advance. Just make sure it chills in the fridge for at least 4 hours before serving.
How do I know when my cheesecake is done? The edges should be set and the center should have a slight jiggle when you shake the pan. It will firm up more as it cools and chills in the refrigerator.
Is it necessary to use sour cream in the filling? Sour cream adds a rich, creamy texture and a slight tang to the cheesecake. If you prefer a milder flavor, you can substitute it with plain Greek yogurt.
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