Classic Cheesecake

By Sally's Baking Recipes · 330 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) with the rack in the lower-middle position.
2. Grind the graham crackers into fine crumbs, mix in the 1/4 cup sugar and the melted butter until sandy, and break up any large chunks.
3. Press the crumbs firmly but not too hard into the bottom and partly up the sides of an ungreased 9- or 10-inch springform pan, until compact.
4. Bake the crust for 10 minutes, then set it aside while you make the filling.
5. Beat the cream cheese and 1 cup sugar on medium-high speed for about 2 minutes until smooth.
6. Add the sour cream, vanilla and lemon juice and beat until fully combined.
7. On medium speed, add the eggs one at a time, mixing just until each is combined; stop as soon as the last egg is in to avoid deflating the cheesecake.
8. Boil a full kettle of water. Wrap 1 or 2 layers of heavy-duty foil around the springform pan and set it in a large roasting pan.
9. Pour the batter over the crust and smooth it level.
10. Pour hot water into the roasting pan to a depth of 1 inch, then bake for 55 to 70 minutes, tenting with foil if the top browns too much, until the center is almost set and still slightly wobbles when the pan is gently shaken.
11. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.
12. Remove from the oven and water bath, discard the foil, and cool completely on a rack at room temperature.
13. Refrigerate, covered, for at least 4 hours or up to 2 days.
14. Run a knife around the edge, remove the rim, and slice; wipe and warm the knife between cuts for neat slices.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCream cheeseSour creamGraham cracker