Cook Time
75 min
Total Time
105 min
Servings
12 people
Calories
485 cal
Difficulty
hard
Dense, creamy, and impossibly rich cheesecake with a buttery graham cracker crust. The classic that all other cheesecakes aspire to be.
Nutrition Info
PremiumPer serving (based on servings)
Nutrition Facts
320
8g
42g
14g
Ingredients
Instructions
Preheat oven to 325°F. Mix graham cracker crumbs with melted butter. Press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes until set. Cool completely.
Beat cream cheese with an electric mixer until completely smooth, scraping down sides frequently. Add sugar and beat until fluffy. Mix in sour cream, vanilla, and lemon zest. Add flour and mix briefly.
Add eggs one at a time, mixing on low speed just until each is incorporated. Do not overmix—this causes cracking. Scrape down the bowl between additions.
Pour filling into cooled crust. Wrap the outside of the pan in foil. Place in a water bath. Bake at 325°F for 60-70 minutes until edges are set but center still jiggles slightly.
Turn off oven and crack the door. Let cheesecake cool in oven for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.