Classic Cheesecake

1. Soften Cream Cheese

Begin by softening the cream cheese. Leave it out on the counter until it becomes easily spreadable. This step is crucial because softened cream cheese ensures a smooth, lump-free batter, which results in a cheesecake that is creamy and not dense.

2. Preheat Oven and Prepare Crust

Preheat your oven to 325°F (163°C) and place the oven rack in the lower-middle position. While the oven is heating, prepare the crust. In a food processor, pulse the graham crackers until they turn into fine crumbs. Add the sugar and melted butter, and process until the mixture looks like wet sand. Press this mixture evenly into the bottom of a springform pan using a dry measuring cup to ensure it’s firm and even.

3. Increase Oven Temperature and Prepare Filling

Now, increase the oven temperature to 500°F (260°C). In a large mixing bowl, combine the softened cream cheese, sugar, and salt. Mix until smooth. Add the sour cream, lemon juice, and vanilla extract, and blend until fully incorporated. Gradually add the eggs and yolks, mixing until the batter is smooth and lump-free.

4. Coat Crust and Add Filling

Brush the prepared crust with the melted butter to coat it evenly. Pour the cheesecake batter over the crust, smoothing the top.

5. Bake Cheesecake

Place the springform pan in the oven and bake at 500°F (260°C) for 10 minutes. Then, reduce the oven temperature to 200°F (93°C) and continue baking for 90 minutes. This gradual temperature change helps prevent the cheesecake from cracking.

6. Cool and Refrigerate

After baking, take the cheesecake out of the oven and run a paring knife around the edges to loosen it. Allow the cheesecake to cool at room temperature, then refrigerate it for at least 3 hours, or until it is firm. This cooling period allows the flavors to meld and the texture to set perfectly.

7. Serve

Once chilled, your Luscious Lemon-Vanilla Cheesecake is ready to serve. Enjoy the rich, creamy texture and delightful lemon-vanilla flavor!