ADVERTISEMENT
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:
continued on next page
ADVERTISEMENT
