Description
A rich and creamy Polish Cheesecake that melts in your mouth, perfect for cozy gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 (8 oz) packages cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition to ensure a smooth consistency.
- Stir in the vanilla extract, sour cream, and lemon juice until just combined. Avoid overmixing as it can introduce air into the mixture.
- Pour the batter over the prepared crust in the springform pan.
- Bake for about 60 minutes, or until the center is set and slightly jiggles when gently shaken.
- Once baked, let the cheesecake cool in the oven with the door slightly ajar for about an hour to prevent cracking.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving for the best texture.
Notes
Best served chilled, can be topped with fresh berries or chocolate sauce.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 80mg