Description
This classic homemade cheesecake features a graham cracker crust and a rich, creamy filling made with cream cheese, sugar, and eggs. Lightly flavored with lemon juice and vanilla, this cheesecake is baked to perfection and then chilled for several hours to develop a smooth, indulgent texture that’s perfect for any occasion.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 5 Tbsp sugar
- â…“ cup melted butter
Filling
- 3 (8-oz) packages cream cheese, softened
- 1½ cups sugar
- 4 eggs, separated
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325ÂşF (163ÂşC) to prepare for baking the cheesecake.
- Prepare Crust: In a bowl, combine graham cracker crumbs, 5 tablespoons of sugar, and melted butter. Mix well, then press the mixture evenly against the bottom and sides of a 9-inch springform pan using a measuring cup or your fingers to create a uniform crust.
- Make Filling: Using an electric mixer fitted with the paddle attachment, beat the softened cream cheese until it becomes light and fluffy. Gradually add 1½ cups sugar, the four egg yolks, lemon juice, and vanilla extract. Mix until all ingredients are fully incorporated.
- Beat Egg Whites: In a separate clean bowl, beat the four egg whites until stiff peaks form, ensuring they are stiff and creamy for proper folding.
- Incorporate Egg Whites: Gently fold the beaten egg whites into the cream cheese mixture to maintain airiness in the batter, which contributes to a lighter texture in the final cheesecake.
- Assemble and Bake: Pour the filling into the prepared crust in the springform pan. Bake the cheesecake at 325ÂşF for 35 minutes.
- Slow Cooling: After 35 minutes, turn off the oven but leave the cheesecake inside the oven with the door closed for an additional hour. This gradual cooling process helps prevent cracking.
- Cool and Freeze: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, wrap the springform pan in plastic wrap and aluminum foil, then freeze for several hours or up to 3 months until ready to serve.
- Serve: When ready to serve, remove the cheesecake from the freezer, take it out of the pan, and allow it to thaw completely before slicing and enjoying.
Notes
- Using a springform pan makes it easier to remove the cheesecake without damaging it.
- Be sure to beat the egg whites until stiff peaks form for the proper light and airy texture.
- Gradually cooling the cheesecake in the turned-off oven helps prevent cracks from forming on the surface.
- This cheesecake can be frozen for up to 3 months; thaw completely before serving.
- For best results, use room temperature cream cheese to achieve a smooth batter.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
