Description
A luxurious and creamy New York cheesecake with a perfectly crisp graham cracker crust, balanced sweetness, and a hint of lemon.
Ingredients
Scale
- 200 grams graham cracker crumbs
- 50 grams granulated sugar
- 115 grams unsalted butter (melted)
- 900 grams cream cheese (softened)
- 200 grams granulated sugar
- 3 large eggs
- 120 milliliters sour cream
- 120 milliliters heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 50 grams of sugar, and melted butter.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for about 10 minutes until it holds together; let cool.
- In a large bowl, beat softened cream cheese and remaining 200 grams of sugar until smooth.
- Add eggs one at a time, mixing on low speed until just combined.
- Stir in sour cream, heavy cream, vanilla extract, lemon juice, and salt until completely smooth.
- Pour the cheesecake batter over the cooled crust and gently tap the pan to release air bubbles.
- Bake for 55 to 65 minutes until edges are set and the center jiggles slightly.
- Turn off the oven and crack the door open; cool for one hour before refrigerating.
- Chill for at least 4 hours or overnight before serving.
Notes
For best flavor, make the cheesecake a day ahead. Serve with fresh berries or chocolate sauce for a delightful contrast.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 115mg