Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Unsalted butter, melted: 1/4 cup (56g)
- Cream cheese, softened: 3 (8-ounce) packages (720g)
- Sweetened condensed milk: 1 (14-ounce) can (397g)
- Sour cream: 1 cup (240g)
- Vanilla extract: 1 teaspoon (5ml)
- Lemon juice: 2 tablespoons (30ml)
- Whipped cream, for topping (optional)
Preparation Time: 30 minutes
Cooking Time: N/A
Difficulty Level: 1 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes or until golden brown. Let cool completely.
- In a large bowl, beat cream cheese until smooth. Gradually beat in sweetened condensed milk until well combined.
- Stir in sour cream, vanilla extract, and lemon juice. Pour over the cooled crust.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream before serving (optional).
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Protein: 8g
- Carbohydrates: 45g
- Sugar: 35g
Dish Characteristics:
- Creamy and decadent
- Rich and flavorful
- Easily customizable with different toppings
User Comments:
- "This cheesecake is absolutely delicious! It's so easy to make and tastes like it came from a fancy restaurant."
- "I love that I don't have to bake this cheesecake. It's perfect for a hot summer day."
- "I added some fresh fruit to the top and it made it even more delicious."
Special Precautions and Tips:
- For a thicker cheesecake, refrigerate for longer.
- For a creamier cheesecake, use full-fat cream cheese and sour cream.
- To prevent the cheesecake from cracking, let it come to room temperature for 30 minutes before slicing.
