Eli’s Cheesecake is a creamy delight that combines a rich cream cheese filling with a buttery graham cracker crust, perfect for any occasion.
Author:Jessica
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:4 hours 30 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups crushed graham crackers
1/2 cup melted unsalted butter
1/4 cup sugar
4 packages (8 ounces each) softened cream cheese
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1 tablespoon fresh lemon juice
Instructions
Preheat your oven to 325°F and prepare a 9-inch springform pan by lightly greasing it with cooking spray.
In a mixing bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of sugar. Stir until the mixture resembles wet sand, then press it evenly into the bottom of the springform pan to create a solid base.
In a separate large bowl, use an electric mixer to beat the softened cream cheese until it is fluffy and smooth. Gradually incorporate the remaining 1 cup of sugar and the vanilla extract, mixing until everything is well combined.
Add the eggs one at a time, mixing on low speed just until incorporated after each addition to maintain a light texture.
In another bowl, whisk together the sour cream, flour, and lemon juice until smooth. Carefully fold this mixture into the cream cheese batter, ensuring not to overmix.
Pour the creamy filling over the prepared crust, smoothing the top with a spatula. Gently tap the pan on the counter to eliminate any air pockets.
Bake the cheesecake for 55-60 minutes, or until the edges are firm and the center has a slight wobble. Once done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
After cooling, take the cheesecake out of the oven and allow it to reach room temperature. Transfer it to the refrigerator and chill for at least 4 hours, or overnight for the best flavor and texture.
Notes
For an indulgent twist, consider folding in 1/2 cup of melted chocolate into the batter before baking.
Top the chilled cheesecake with a fresh berry medley or a luscious fruit compote for a refreshing finish.