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Cheesecakes are usually meant to be soft, light, delicious, and creamy, and the cheesecake written in this recipe has these qualities because that’s what we want. It’s very easy to make, and aside from using it as your dessert, you can also use it to make the cake pops which is another delicious dessert.


Ingredients used to make the crust:
1¼ cup Graham cracker crumbs
2 tablespoons Dark brown sugar
1/3 cup Melted unsalted butter

Ingredients used to make the cheesecake:
2 cups Cream cheese (softened)
1/3 cup + 2/3 cup Sour cream
1 cup Granulated sugar
3 Eggs
2 teaspoons Lemon juice
1 tablespoon Lemon zest
1 teaspoon + 2 teaspoons Vanilla extract

Procedure:
Preheat the oven to 350°F, In a medium bowl, combine and mix the graham crumbs, dark brown sugar, and the melted butter

Get a 9 inch springform pan, pour the crumbs inside the pan and press it down to create a smooth surface (make sure the crumbs moves up a bit so the sides can have it)

Bake in the preheated oven for 10 minutes

Remove from heat and leave to cool while you prepare the cheesecake

Using a stand mixer, beat the cream cheese for 6 minutes, scrap the sides and bottom of the bowl, add the sugar and beat for 5 minutes

Add the eggs one at a time and beat on low speed until well combined

Add the sour cream, lemon juice, lemon zest, and vanilla extract

Using low speed, beat until well combined, and preheat the oven to 325°F

Grease the upper side of the springform pan that does not have the crust and pour the cheesecake inside the pan (on top the crust)

Bake in the preheated oven for 50 minutes

Switch off the oven and leave the cake inside for 25 minutes while you prepare the sour cream filling

Whisk 2/3 cup of sour cream and 2 teaspoons of vanilla extract until well combined

Pour the filling on top the cake and leave it at room temperature at least for 6 minutes so it can set

Remove the cheesecake from the springform pan and put in the refrigerator for 7 hours before you serve.

For other cake recipes:

https://thegoldberyl.com/chocolate-cake-recipe/

https://thegoldberyl.com/chocolate-swiss-roll-cake/

Thanks for sharing this amazing classic cheesecake recipe. It's got all the qualities I love in a cheesecake – soft, light, delicious, and oh-so-creamy! I can practically taste it already. I'm a huge fan of cheesecakes and enjoy experimenting with different flavors and variations. By the way, while browsing online, I stumbled upon this awesome website https://www.cheesecake.cz. They've got a fantastic collection of cheesecake recipes that will make your mouth water. I highly recommend checking it out if you're a fellow cheesecake enthusiast. You'll find everything from traditional classics to unique and creative twists.

Cheesecake is definitely one of my favorite desserts to make, but yeah, it does take some patience!

The baking and cooling times can feel long, but the payoff is totally worth it. I find that using quality ingredients, especially good cream cheese and fresh lemon zest, makes a big difference in taste and texture.

If you’re making this at home, having fresh cream and a reliable cream charger can be really helpful for getting the perfect whipped topping. I usually get my baking supplies from https://mrnang.com.au/, since they deliver fast and have everything I need for desserts like this.

Datbadtguy:
The baking and cooling times can feel long, but the payoff is totally worth it. I find that using quality ingredients, especially good cream cheese and fresh lemon zest, makes a big difference in taste and texture.

What does it taste like. Never tried it