cheesecake

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 32 oz cream cheese, softened
• 1 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 1/4 cup lemon juice

Instructions

1. Preheat oven to 325°F
2. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar
3. Press mixture firmly into a 9-inch springform pan
4. Bake crust for 8 minutes, then remove and cool
5. Beat softened cream cheese until smooth
6. Mix 1 cup sugar and cornstarch, then add to cream cheese
7. Add vanilla extract and mix well
8. Add eggs one at a time, beating on low speed after each addition
9. Stir in sour cream and lemon juice until combined
10. Pour filling onto cooled crust
11. Bake for 60-70 minutes until center is almost set but slightly jiggly
12. Turn off oven and crack door open 4 inches
13. Let cheesecake sit in oven for 1 hour
14. Remove and cool to room temperature
15. Refrigerate for at least 8 hours or overnight before serving

Notes

• Use room temperature cream cheese to avoid lumps in the filling
• Do not overmix after adding eggs to prevent cracks
• The gradual cooling prevents thermal shock and cracking
• A water bath can be used for extra creamy results
• Store covered in refrigerator for up to 5 days
• Cheesecake can be frozen for up to 3 months