Indulge in the ultimate homemade cheesecake—a creamy, rich, and luscious dessert with a perfectly crisp graham cracker crust. This recipe guarantees a smooth, flavorful filling with just the right balance of sweetness and tang. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake is a showstopper!
Why You’ll Love This Recipe
- A velvety, creamy texture thanks to high-quality cream cheese.
- A hint of lemon juice and sour cream enhances the flavor.
- A firm, buttery graham cracker crust complements the filling beautifully.
Ingredients
For the Graham Cracker Crust:
- 10 sheets of graham crackers, crushed
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 4 blocks (32 ounces) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons pure vanilla extract
- 2 teaspoons fresh lemon juice
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
For the Strawberry Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons warm water
- 1 pound fresh strawberries, hulled and halved
- 1/4 cup granulated sugar
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Crush the graham crackers into fine crumbs, then mix with sugar and melted butter.
- Firmly press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
- In a stand mixer, beat cream cheese and sugar on medium-high speed for about 4 minutes until smooth.
- Mix in sour cream, vanilla extract, and lemon juice until combined.
- Add eggs and egg yolk one at a time, mixing just until blended after each addition.
- Pour the batter over the cooled crust.
Step 3: Bake Using a Water Bath
- Wrap the outside of the springform pan with aluminum foil to prevent leaks.
- Place the cheesecake pan in a larger roasting pan, then pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.
- Bake at 325°F for 60 minutes. The edges should be set while the center slightly jiggles.
- Turn off the oven, slightly crack the door open, and let the cheesecake rest for 1 hour.
- Refrigerate for at least 4 hours or overnight.
Step 4: Prepare the Strawberry Sauce
- Mix cornstarch, lemon juice, and warm water in a small bowl.
- In a saucepan over medium heat, combine strawberries, sugar, and the cornstarch mixture. Stir to coat.
- Simmer for about 5 minutes, stirring occasionally, until thickened.
- Let cool before serving.
Why Use a Water Bath?
A water bath prevents cracks and ensures an even, creamy texture. It keeps the temperature steady while adding moisture to the oven, preventing overbaking.
Delicious Topping Ideas
- Chocolate Ganache – Decadent and indulgent.
- Lemon Curd – A bright, citrusy contrast.
- Apple Compote – Cozy and perfect for fall.
- Fresh Berries & Whipped Cream – A refreshing classic.
- Honey Drizzle – A simple, natural sweetener.
- Blueberry Sauce – A delightful alternative to strawberries.
More Cheesecake Recipes You’ll Love
- Pumpkin Cheesecake – Infused with warm spices and a gingersnap crust.
- Chocolate Cheesecake – Rich and indulgent with a chocolate cookie crust.
- No-Bake Cheesecake Bites – Perfect for an easy, fuss-free treat.
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