Cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F

Step 2

Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks.

Step 3

Pour the mixture into an ungreased 9-inch pie dish.

Step 4

With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly.

Step 5

Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes

Step 6

Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.

Step 7

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the sour cream, vanilla extract, and lemon juice, and then beat until fully combined and very smooth. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed to combine⁠—you don’t want any lumps.

Step 8

Then on medium speed, add the eggs one at a time, beating after each addition until just blended. After the second egg is incorporated into the batter, stop mixing. Some small lumps are OK.

Step 9

Lower the oven temperature to 325°F (163°C) and spread the cheesecake filling into the warm crust.

Step 10

Bake the pie for 35 minutes or until the center is almost set. Check it at the 25-minute mark, and if it’s browning too quickly on top and around the edges, tent it with aluminum foil for the last 10 minutes of baking.

Step 11

Set the pie on a wire rack and cool for 1 hour at room temperature. Then place it in the refrigerator and chill for at least 2 hours and up to 2 days before serving. (Cover if chilling it for longer than a few hours.)