🍋 Ingredients (Serves 10–12)
Crust:
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1 ½ cups graham cracker crumbs
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¼ cup sugar
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6 tbsp butter, melted
Cheesecake Filling:
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4 (8 oz) packages cream cheese, softened
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1 cup sugar
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1 cup sour cream
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1 tsp vanilla extract
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4 large eggs
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2 tbsp all-purpose flour (helps prevent cracking)
Optional Topping Ideas:
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Fresh berries or fruit sauce
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Chocolate or caramel drizzle
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Whipped cream
👩🍳 Instructions
1. Prepare the crust
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Preheat oven to 325°F (160°C).
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Combine graham cracker crumbs, sugar, and melted butter.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes and let cool slightly.
2. Make the filling
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Beat softened cream cheese and sugar together until smooth (about 2–3 minutes).
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Add sour cream and vanilla; mix until combined.
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Beat in eggs one at a time on low speed (don’t overmix).
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Add flour and mix just until smooth.
3. Bake
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Pour filling over crust and smooth the top.
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Place the springform pan inside a larger baking dish and add about 1 inch of hot water (for a gentle water bath).
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Bake for 60–70 minutes, until edges are set and the center jiggles slightly.
4. Cool slowly
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Turn off oven and crack the door open slightly.
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Let cheesecake cool in the oven for 1 hour (prevents cracks).
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Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
5. Serve
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Remove from pan, slice with a warm knife, and top with fruit, chocolate, or your favorite sauce.
💡 Tips
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For ultra-smooth texture, use room-temperature ingredients.
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To prevent cracking, avoid overmixing and cool gradually.
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Store in the fridge up to 5 days or freeze slices for up to 2 months.
Would you like a no-bake cheesecake version or a flavored one (like chocolate, lemon, or strawberry swirl)?
