Discover the perfect recipe for a luscious and velvety classic cheesecake that will leave your taste buds delighted! Teamed up with a rich graham cracker crust, its uncomplicated decadence is impossible to resist. For optimal results, try baking it in a water bath.
Ingredients
Method
- Bring all your ingredients to room temperature.
- Preheat your oven to 350°F.
- Use a food processor to blend graham crackers, sugar, and melted butter until the mixture is wonderfully smooth.
- Grease the bottom of a 9” springform pan and press in the crust mixture firmly using a measuring cup. Extend it slightly up the edges. Bake for 8-10 minutes, then reduce the oven temperature to 325°F.
- For the cheesecake batter, cream the cream cheese for 3-5 minutes until it’s creamy. Make sure to scrape the sides of the bowl to ensure even mixing. Add sugar, salt, and vanilla, and cream again for 3-5 minutes until well combined.
- Lightly whisk the eggs in a separate bowl. Add them slowly to the batter and mix at a low speed until just combined. Be careful not to overbeat, as it can result in a spongy texture.
- Incorporate the heavy cream, sour cream, and lemon juice into the batter, mixing at a low speed until just combined. Don’t forget to scrape the sides of the bowl.
- Gently fold in the cornstarch and pour the batter into the crust. Seal the pan tightly with aluminum foil on the outside.
- Place a tray in your oven, fill it with 1-2 inches of boiling water, and position the pan in the water. Bake for 75-80 minutes without opening the oven. The cheesecake should have firm edges but a slightly jiggly center when done.
- Allow it to cool at room temperature for 15 minutes. Release the springform edges, cover with foil, and cool for 2-3 hours at room temperature, followed by overnight in the fridge.
- If desired, decorate with whipped cream and serve!