My Favorite Cheesecake
Creamy, decadent, and irresistibly smooth, "My Favorite Cheesecake" is the ultimate dessert for any occasion. Featuring a classic graham cracker crust enhanced with a hint of buttery sweetness, this cheesecake is filled with a luscious blend of cream cheese, sour cream, and a touch of zesty lemon. Baked using a water bath to achieve that perfectly silky texture, it’s guaranteed to have no cracks and a luxuriously rich bite. The preparation is simple yet rewarding, with careful steps to ensure a flawless finish every time. Whether served plain or topped with fresh berries, this homemade cheesecake recipe is a must-try for any dessert lover—ideal for family gatherings, holidays, or special celebrations. With only 20 minutes of prep time and a yield of 12 indulgent servings, it’s proof that classic recipes never go out of style!
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Recipe Information
Ingredients
- 200 grams graham crackers
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 pieces large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a food processor, blend the graham crackers into fine crumbs. Add the melted butter and 2 tablespoons of sugar, then pulse until evenly combined.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool slightly while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup sugar using an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
Add the sour cream, vanilla extract, and lemon zest to the cream cheese mixture, and beat until just combined.
Add the eggs one at a time, beating on low speed after each addition until fully incorporated. Be careful not to overmix to avoid cracks in the cheesecake.
Sift in the flour and gently fold it into the batter until fully blended.
Pour the filling over the cooled crust, spreading it evenly with a spatula.
Wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a large roasting pan, and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this is a water bath to ensure the cheesecake bakes evenly).
Bake in the preheated oven for 50–60 minutes or until the edges are set but the center still slightly jiggles when the pan is gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath, then run a knife around the edge of the pan to loosen the sides. Allow the cheesecake to cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or overnight before removing the springform pan and serving. Enjoy!
Nutrition Facts
Calories |
5606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 411.3 g | 527% | |
| Saturated Fat | 226.4 g | 1132% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1612 mg | 537% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 439.8 g | 160% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 344.6 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1153 mg | 89% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
