Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150 grams), divided
- Melted unsalted butter: 1/4 cup (60 grams)
- Cream cheese, softened: 24 ounces (3 blocks)
- Granulated sugar: 1 1/4 cups (250 grams)
- Eggs: 3 large
- Sour cream: 1 cup (240 grams)
- Vanilla extract: 1 teaspoon (5 milliliters)
- Fresh lemon juice: 2 tablespoons (30 milliliters)
- Almond extract: 1/2 teaspoon (2.5 milliliters) (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 cup (100 grams) graham cracker crumbs with the melted butter. Press the mixture into the bottom of a 9-inch (23-centimeter) springform pan.
- In a large bowl, beat the cream cheese and sugar together until smooth. Add the eggs one at a time and mix well after each addition.
- Stir in the sour cream, vanilla extract, lemon juice, and almond extract (if using).
- Spread the cheesecake filling over the graham cracker crust.
- Place the springform pan in a larger roasting pan and fill the roasting pan with 1 inch (2.5 centimeters) of hot water.
- Bake for 1 hour, or until the cheesecake is set and the top is golden brown.
- Let the cheesecake cool completely in the pan before serving.
Nutritional Information (per serving):
- Calories: 350
- Fat: 20 grams
- Saturated Fat: 12 grams
- Cholesterol: 100 milligrams
- Sodium: 200 milligrams
- Carbohydrates: 30 grams
- Protein: 10 grams
Dish Characteristics:
- Dense and creamy
- Tangy and slightly sweet
- With a graham cracker crust
- Perfect for special occasions
User Comments:
- "This cheesecake was a hit with my guests! The perfect balance of sweetness and tanginess."
- "The almond extract added a lovely nutty flavor that really complemented the cheesecake."
- "This was a delicious and easy-to-make cheesecake. I will definitely be making it again."
Special Precautions and Tips:
- Do not overmix the cheesecake filling, as this can make it dense.
- When baking in a water bath, make sure that the water level does not reach the top of the cheesecake pan.
- Allow the cheesecake to cool completely before serving, as this will prevent it from cracking.
