Description
This mouthwatering cheesecake with a graham cracker crust is a simple yet elegant dessert that’s perfect for entertaining. Its creamy filling and buttery crust make it a crowd-pleaser.
Ingredients
Units
Scale
- 32 oz (900 g) cream cheese, softened
- 1 1/4 cups (300 ml) sugar
- 4 eggs
- 3 tbsp (45 ml) lemon juice
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) graham cracker crumbs
- 1/4 cup (55 g) butter, melted
Instructions
- Preheat your oven to 325°F (163°C).
- For the crust, in a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the crumb mixture firmly into the bottom of a round springform pan to form an even layer. Place the pan in the freezer while you prepare the filling.
- For the filling, in a large mixing bowl, beat the softened cream cheese and sugar on medium-high speed until smooth and creamy.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the lemon juice and vanilla extract until fully incorporated.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight before serving.
Notes
- For a fun twist, try adding a fruit topping like strawberries or blueberries before serving.
- Store leftovers in the refrigerator for up to 5 days.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 27
- Sodium: 350
- Fat: 32
- Carbohydrates: 34
- Fiber: 1
- Protein: 8
- Cholesterol: 125