Impress your guests with a homemade classic cheesecake and customize it with your favorite topping. Try variations like fruit swirl or chocolate chip for a delicious twist.
1 1/2 cups graham cracker crumbs (or 12 full graham cracker rectangles)
4 tablespoons granulated sugar
5 tablespoons melted unsalted butter
For the Cheesecake
4 8-ounce packages cream cheese, full fat, softened
1 cup sour cream
1 1/4 cups sugar
2 tablespoons flour
2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
Instructions
Preheat oven to 350 F.
Put graham crackers in a food processor and process to make fine crumbs. Put the crumbs in a bowl and add the 4 tablespoons of granulated sugar and 5 tablespoons of melted butter. Mix well.
Gently press the crumbs into the bottom and partway up the sides of a 9-inch springform pan.
Beat cream cheese and sour cream together until well blended. Add the flour, lemon juice, and vanilla; mix until well blended.
Add the eggs, one at a time, beating well after each addition.
Pour the filling into the prepared springform pan.
Wrap the bottom and sides of the pan with heavy duty foil.
Set the wrapped pan in a larger pan, such as a roasting pan.
Add about 1 1/2 to 2 inches of hot water to the outer pan.
Bake for about 60 to 70 minutes, or until set. The cheesecake will have a slight jiggle in the center. Turn the oven off and open the oven door slightly.
Let the cheesecake cool in the oven for about 1 hour.
Remove the cheesecake to a rack and let stand for 2 hours. Loosen the rim of the pan and let the cake cool completely before removing the rim.
Serve with slightly warmed cherry pie filling, a dessert sauce, or a fresh fruit sauce.