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Easy Homemade Cheesecake

A rich and creamy cheesecake with a simple graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 and ½ cups graham cracker crumbs
  • ⅓ cup ⅓ cup granulated sugar
  • ½ cup ½ cup unsalted butter, melted Make sure the butter is fully melted.
For the filling
  • 16 oz 2 (8 oz) packages of cream cheese, softened It is important that the cream cheese is at room temperature.
  • 1 cup 1 cup granulated sugar
  • 1 tsp 1 tsp vanilla extract
  • 2 large 2 large eggs Add eggs one at a time.
  • 1 cup 1 cup sour cream
  • 1 tbsp 1 tbsp lemon juice Freshly squeezed is preferred.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then remove from the oven.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in the sugar and mix until fully combined.
  5. Add each egg one at a time, mixing well after each addition.
  6. Stir in the sour cream, vanilla extract, and lemon juice until the mixture is creamy and smooth.
  7. Pour the cheesecake filling over the crust and spread it evenly.
  8. Bake the cheesecake in the preheated oven for about 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.
  9. Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
  10. Refrigerate it for at least 4 hours before serving (overnight is best).

Notes

Make sure your cream cheese is at room temperature for a smooth filling. Avoid overmixing to prevent cracks in the cheesecake. Consider using a water bath for an ultra-creamy texture. Store leftover cheesecake tightly covered in the refrigerator for 5 to 7 days.