Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup granulated sugar
– 3 large eggs
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 2 tablespoons all-purpose flour
– Juice of 1 lemon
Equipment Needed
– 9-inch springform pan
– Mixing bowls
– Electric mixer or whisk
– Rubber spatula
– Measuring cups and spoons
– A roasting pan (for the water bath)
– Parchment paper (optional)
Step-by-Step Instructions
To start off, I preheat my oven to 350°F (175°C). The first step is preparing the crust, which I absolutely love; it’s so simple! I combine the graham cracker crumbs and melted butter in a mixing bowl until they resemble wet sand. Then, I press this mixture firmly into the bottom of the springform pan to create a solid base. The first bite of crust, when the cheesecake is finished, is always my favorite part. It brings a perfect crunch that complements the creaminess of the filling. (See the next page below to continue steps…)
