Uploaded April 2026 | Updated September 2026, 1 hour ago

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My Foolproof Cheesecake Recipe:
Crust
12oz of Graham Crackers (about 1 1/2 sleeves)
3 tbsp Brown Sugar
6 tbsp Melted Butter
Pinch of Salt
Bake 12-15 min at 350f, Let cool before filling

Filling
4 8oz packages of Cream Cheese, Room Temp
1 cup Sour Cream (8 oz)
2 cups Granulated Sugar
4 large Eggs, Room Temp
2 tbsp Vanilla Extract
1 tsp Lemon Juice
Some Lemon Zest
Bake 60 to 80 minutes at 350f in a water bath. When ready, turn off over and crack door for 10 minutes. Close the door and let the cheesecake sit in the warm oven for another 50 minutes. Remove and let cool on the counter for 1 hour. Place the cheesecake in the fridge for 1 hour and then cover tightly with foil or plastic wrap. Let cool 8 hours before serving.


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