Ingredients
Scale
- Crust
- 190g graham crackers (12 full sheets)
- 3 tbsp granulated sugar (35g)
- 5 tbsp unsalted butter, melted (70g)
- Cheesecake
- 32 oz full-fat cream cheese, room temperature
- 1 1/2 cups granulated sugar (325g)
- 1/2 tsp salt
- 1 tsp vanilla bean paste or vanilla extract
- 4 large eggs, room temperature
- 1/2 cup full-fat heavy cream (120g)
- 1 cup full-fat sour cream (240g)
- 2–3 tbsp freshly squeezed lemon juice
- Serving (optional)
- Extra whipped cream or berries
Instructions
- Bring all ingredients to room temperature and preheat oven to 325°F (no fan). Prepare a 9-inch springform pan with parchment and foil wrap.
- Grind graham crackers and sugar until fine. Mix with melted butter and press firmly into the pan. Bake crust for 7–8 minutes and set aside.
- Whisk cream cheese, sugar, salt, and vanilla for 3–5 minutes until smooth.
- Lightly whisk eggs separately, then add slowly to batter, mixing on low speed until just combined.
- Add heavy cream, sour cream, and lemon juice. Mix gently until smooth.
- Pour batter over crust. Tap pan gently to release air bubbles.
- Place pan in a water bath and bake for 75–80 minutes until edges are set and center is jiggly.
- Cool at room temperature for 2–3 hours, then refrigerate uncovered overnight.
- Remove from pan, decorate if desired, and serve.
Notes
- Use full-fat block cream cheese only, not tubs.
- Do not skip the lemon juice—it balances the richness.
- Cheesecake can be made up to 2 days ahead and refrigerated.
- Freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian