Ingredients
- Graham crackers: 1 1/2 cups crumbs
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 32 ounces, softened
- Granulated sugar: 1 1/2 cups
- Large eggs: 4
- Heavy cream: 1 cup
- Vanilla extract: 1 teaspoon
- Lemon juice: 1 tablespoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in heavy cream, vanilla extract, and lemon juice.
- Step 3: Pour the cream cheese mixture over the graham cracker crust. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Step 4: Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Step 5: Remove the cheesecake from the water bath and let it cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For the richest flavor, allow the cheesecake to chill overnight; it's worth the wait!
- If you're feeling impatient, a small slice can be gently warmed in the microwave for 10-15 seconds.
- Garnish with fresh berries and a dusting of powdered sugar for an elegant presentation.
- To prevent cracking, don't overbake; the slight jiggle in the center is key!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American