Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
5 Tablespoons (70g) unsalted butter, melted
1/4 cup (50g) granulated sugar
four 8-ounce blocks (904g) full-fat cream cheese, softened to room temperature
1 cup (200g) granulated sugar
1 cup (240g) full-fat sour cream, at room temperature
1 teaspoon pure vanilla extract
2 teaspoons fresh lemon juice (optional, but recommended)
3 large eggs, at room temperature
topping suggestions: salted caramel, lemon curd, strawberry topping, chocolate ganache, red wine chocolate ganache, fresh fruit, whipped cream, or raspberry sauce (recipe in notes)
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