Classic Homemade Cheesecake
A timeless dessert with a creamy texture and rich flavor, perfect for any occasion.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
Filling
- 32 ounces Cream cheese, softened 4 packages of 8 ounces each
- 1 cup Granulated sugar
- 1 teaspoon Pure lemon juice
- 4 large Eggs
Topping (optional)
- 2 cups Fresh berries e.g., strawberries or blueberries
- to taste Powdered sugar for dusting
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the crumbs are fully coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Allow to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and mix until fully incorporated.
- Mix in the lemon juice.
- One at a time, add the eggs, mixing on low speed just until combined.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake the cheesecake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool for about an hour.
- Refrigerate the cheesecake for at least 4 hours, or overnight.
- Remove the sides of the springform pan and top with fresh berries and powdered sugar if desired.
- Slice and serve chilled.
Notes
Store leftovers in the refrigerator for up to five days. Can be frozen for up to three months.