Servings: 12 people
Calories: 350kcal
Cost: $25
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Springform Pan
- Aluminum Foil
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
- 32 ounces softened cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 4 large eggs
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan and refrigerate.
- Beat the softened cream cheese until smooth, about 3-4 minutes.
- Add 1 cup of sugar, vanilla extract, and lemon juice to the cream cheese and mix until combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Pour the filling over the chilled crust and tap the pan gently to release air bubbles.
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Bake at 325°F for 55 to 70 minutes until the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake sit in the oven for an hour.
- Cool completely on the counter, then refrigerate for at least 4 hours or overnight before serving.
Notes
Feel free to experiment with cheesecake flavors by adding melted chocolate or fresh fruits into the filling. To avoid cracks, avoid overmixing, and consider using a water bath during baking. Cheesecakes taste better when made a day or two in advance, as the flavors develop beautifully overnight.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 5mg
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