Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon all-purpose flour
Feel free to substitute graham crackers with digestive biscuits or even crushed cookies for an extra twist. If you’re out of sour cream, a full-fat Greek yogurt can work wonders. The key is to have fun and adapt to what’s in your pantry, just like my mom would do.
Instructions
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla, mixing well.
- Add eggs one at a time, beating on low speed just until blended. Over-beating can lead to a cracked cheesecake, something I learned the hard way.
- Stir in sour cream, lemon juice, and flour until smooth. Pour the filling over the crust.
- Bake for 50-60 minutes or until the center is set and the top is slightly golden. Turn off the oven and leave the cheesecake inside to cool for 1 hour with the door ajar.
- Refrigerate for at least 4 hours or overnight. Patience is key here; the flavors develop beautifully as it chills.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Cheesecake Recipes, recipe, cooking, food
