Great Traditional Cheesecake Recipe

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (165°C).
2. Make the Graham Cracker Crumbs: Place graham crackers in a food processor and pulse until they turn into fine crumbs. If you don’t have a food processor, you can place the crackers in a zip-lock bag and crush them with a rolling pin.
3. Combine Ingredients: In a bowl, mix the graham cracker crumbs with 2 tablespoons of sugar. Pour in the melted butter and stir until the mixture has a wet, sandy texture.
4. Press the Crust: Pour the crumb mixture into a 9-inch springform pan. Use the back of a measuring cup or spoon to press the crumbs down evenly along the bottom and slightly up the sides.
5. Pre-Bake the Crust: Place the crust in the oven and bake for about 10 minutes, or until it’s lightly golden. Remove from the oven and let it cool while preparing the filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
2. Add Sugar and Mix: Gradually add the granulated sugar to the cream cheese and continue beating until fully combined and smooth.
3. Incorporate Sour Cream, Vanilla, and Lemon Juice: Add the sour cream, vanilla extract, and optional lemon juice. Mix until everything is evenly incorporated.
4. Add Eggs One at a Time: Crack the eggs in one at a time, mixing on low speed after each addition. Be careful not to overmix, as this can cause the cheesecake to crack during baking.

Step 3: Bake the Cheesecake

1. Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent any water from seeping in. Place the pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan.
2. Bake the Cheesecake: Place the roasting pan with the cheesecake in the oven and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the edges are set and the center is slightly jiggly.
3. Cool in the Oven: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour. This helps prevent cracking.

Step 4: Chill the Cheesecake

1. Remove from the Water Bath: Take the cheesecake out of the roasting pan and remove the foil.
2. Refrigerate: Cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight. This allows the flavors to meld and the texture to set.

Step 5: Serve and Enjoy

1. Loosen the Sides: Run a knife around the edge of the cheesecake before releasing it from the springform pan.
2. Add Toppings (Optional): Top with fresh berries, a fruit compote, or a dollop of whipped cream for added flavor.
3. Slice and Serve: Use a warm knife to slice the cheesecake for clean edges. Enjoy this creamy, decadent treat!

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This traditional cheesecake recipe is a classic favorite that balances creamy richness with a buttery graham cracker crust. The water bath method and gradual cooling ensure a smooth texture without cracks, making it both beautiful and delicious. Enjoy your homemade cheesecake with friends and family!