Ingredients
Scale
- 2 cups (480g) cream cheese, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1 tablespoon lemon juice (optional, for added tang)
- Graham cracker crust (prepared or homemade)
Instructions
- Preheat your oven to 325°F (160°C) and prepare your Graham cracker crust, pressing it evenly into a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with a mixer until smooth and creamy.
- Add sugar gradually, blending well after each addition. Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
- Mix in sour cream, vanilla extract, and lemon juice for extra flavor. Sift in the flour and continue mixing until just combined.
- Pour the batter into the prepared crust and smooth the top with a spatula.
- Bake for approximately 50-60 minutes, until the center is nearly set but still slightly jiggly.
- Cool the cheesecake in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 4 hours or overnight to set.
Notes
- Wrap the cheesecake tightly in plastic wrap or aluminum foil before refrigerating to maintain freshness.
- Store in an airtight container for up to 5 days.
- For longer storage, freeze individual slices for up to 2 months; thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (about 1/10th of the cheesecake)
- Calories: 380 kcal Kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg