Ingredients
For the crust:
- 18 (270 grams) graham crackers
- 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled
For the filling:
- 32 ounces cream cheese, completely softened to room temperature
- 2 cups (400 grams) granulated sugar
- 1/2 cup (114 grams) sour cream, at room temperature
- 6 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
Topping options:
-
Chocolate ganache (use 1:1 ratio) -
Salted caramel sauce -
Butterscotch sauce - Fruit preserves
- Whipped cream
- Fresh fruit
Directions
Make the crust:
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Preheat the oven to 350°F. Line a 9 by 13-inch baking pan with parchment, leaving an overhang.
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In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes (longer if using a glass dish). Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
Make the filling:
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In a large bowl, use an electric mixer to beat the cream cheese and sugar until smooth and creamy, scraping down the sides of the bowl often, for at least 1 minute. Add the sour cream then the eggs one at a time, blending after each addition until combined. Scrape down the sides of the bowl. Add in vanilla, lemon juice, and salt, and blend until just combined. Don’t over mix.
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Spread batter evenly over cooled crust. Tap against the counter a few times to release air bubbles. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes (longer if using a glass dish). Transfer to rack to let cool completely.
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Cover with foil and refrigerate for at least 6 hours or overnight before slicing into squares.
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The cheesecake can be made and refrigerated 2 days ahead of time or frozen in an airtight container for up to 2 months.
Can this recipe be halved and baked in a 8×8 inch pan?
Hi Chandra! That should work fine 🙂 Please let us know what you think!
Fantastiche e dolcissime, anche se ho cambiato qualche ingrediente, per mancanza di reperibilità
So happy to hear that, Marco! What ingredients did you have to substitute?
The feedback I got was it’s PERFECT 🙂
Best feedback you can get! So glad to hear that, Desiree!
Hi Tessa! I love your recipes and I am very grateful for the baking wisdom that you share with all
I have made this recipe but I placed it in cupcakes shape. This was my first time ever making homemade cheesecake and I think I might have over mixed it since it began to crack on top. I figured the baking time might have to be reduced but I’m still working on it. I did place them in cupcake wax papers and I’m also worried I made a big mess and mistake!!!
Do you have any advice for making cheesecake cupcakes in the future?
Hi Brenda! We haven’t tried making this recipe in a muffin tin, but you will definitely need to reduce the time. Cracked cheesecake primarily happens due to overmixing, opening the oven door too much, but also overbaking. I would suggest trying one of our mini cheesecake recipes next so you can get a feel for the timing, then experiment with other recipes on your own after 🙂 Search “mini cheesecake” on our site for a few recipes, including our Chocolate Strawberry Mini Cheesecakes and our Mini Turtle Cheesecakes. Included in the tips above each recipe is our favorite mini cheesecake pan, though using paper or foil liners in a standard muffin tin will work just fine 🙂 Hope that helps!
Can I omit the lemon? I like simple plain cheesecake and worried you’ll be able to taste the lemon..? Thanks!
Hi Lis, the lemon’s acidity actually balances out the fatty and “cheesy” taste of the cream cheese, which results in the delicious thick and creamy texture you want in cheesecake. As lemon juice is an acidic ingredient, it helps hold the ingredients together to give you the thickness in a cheesecake that you want. I personally couldn’t taste the lemon juice at all, though I do love lemon! I felt that the lemon juice just enhanced the tanginess of the cheesecake. You are welcome to experiment with another acidic ingredient, but just know we haven’t tested them. I hope that helps!
Hi! The recipe says to use a 9×13 baking pan, is that a metal baking pan or does glass work as well?
Hi Christine! We prefer a metal baking pan, though a glass pan will also work. You’ll just need to bake the crust as well as the filling longer. Let us know how it goes!
These were a HIT at my BFF’s birthday party last weekend! Absolutely delicious!!!
So happy to hear that!