Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- ½ tsp cinnamon (optional)
- 6 tbsp unsalted butter, melted
For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 4 large eggs
- ⅔ cup sour cream
- ⅔ cup heavy cream
For the topping (optional):
- Fresh berries or fruit compote
- Whipped cream
Instructions
- Preheat the oven:
Preheat to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks. - Make the crust:
In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into the bottom of the pan and slightly up the sides. Bake for 10 minutes. Let cool. - Make the filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar, vanilla, and lemon juice. Mix until fully combined.
Add eggs one at a time, mixing on low speed and scraping the bowl after each addition.
Stir in sour cream and heavy cream just until smooth. Avoid overmixing. - Bake the cheesecake:
Pour filling over crust. Place the springform pan inside a larger roasting pan and fill the outer pan with hot water (about halfway up the sides of the cheesecake pan).
Bake for 1 hour and 15 minutes, or until the center is just slightly jiggly. - Cool gradually:
Turn off the oven, crack the oven door, and let the cheesecake sit for 1 hour. Then remove it from the water bath and cool completely on the counter. - Chill overnight:
Refrigerate the cheesecake at least 4 hours or overnight before serving. - Serve:
Remove from pan, top with berries or whipped cream if desired, slice, and enjoy!
Would you like a fancy twist or a flavored version next?