Description
Creamy, velvety, and foolproof! This classic dessert is perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp granulated sugar
For the Filling:
- 24 oz 3 blocks full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
Instructions
- Preheat Oven: 325°F (160°C). Grease a 9-inch springform pan.
- Make Crust: Mix crumbs, butter, and sugar. Press into pan. Bake 10 minutes. Cool.
- Beat Filling: Whip cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream, vanilla, and zest.
- Bake: Pour filling over crust. Place pan in a water bath. Bake 45–50 minutes until edges are set (center jiggles slightly).
- Cool: Turn off oven, crack door, and let cool inside for 1 hour. Chill 4+ hours.
Notes
No-Bake Option: Skip baking; chill filling 6+ hours.
Toppings: Fresh berries, caramel, or chocolate ganache.
Storage: Refrigerate 5 days or freeze slices 2 months.
Nutrition (per serving): 380 kcal | Carbs 28g | Protein 6g | Fat 27g
Chef’s Tips
-
For crack-free results, avoid overmixing and use a water bath.
-
Gluten-free? Swap graham crackers for gluten-free cookies.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: baking, Dessert
- Cuisine: European, French
Nutrition
- Calories: 380
Keywords: Easy cheesecake recipe Creamy cheesecake No-bake cheesecake Classic French dessert