Ingredients for Kevin's Famous Hint Of Lemon Cheesecake
- Graham Crackers
- 4 tablespoons (1/2 stick) unsalted butter, softened
- 1 1/2 cups granulated sugar + 1 teaspoon granulated sugar
- Four 8-ounce packages cream cheese, softened
- 3/4 cup whole milk
- 4 large eggs
- Fresh Lemon
- 1 1/8 cups sour cream
- 1 1/8 tablespoons pure vanilla extract
- All Purpose Flour
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How to Make Kevin's Famous Hint Of Lemon Cheesecake
- Soften 4 tablespoons (1/2 stick) of butter and four 8-ounce packages of cream cheese at room temperature for at least 1 hour.
- Place a pan of water on the bottom rack of your oven.
- Preheat oven to 450°F (232°C).
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs with the softened butter and 1 teaspoon of granulated sugar. Mix until evenly moistened.
- Press the graham cracker mixture firmly into the bottom and about halfway up the sides of a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and 1 1/2 cups granulated sugar until completely smooth and creamy.
- Gradually add 3/4 cup whole milk, mixing until smooth.
- Add 4 large eggs one at a time, mixing only until just combined after each addition.
- Stir in 1 1/8 cups sour cream, 1/4 cup (exactly!) all-purpose flour, 1 1/8 tablespoons pure vanilla extract, and the juice of 1/2 a lemon. Mix until smooth and fully incorporated.
- Pour the cheesecake batter into the prepared springform pan.
- Place the springform pan on the top rack of the preheated oven. Bake at 450°F (232°C) for 10 minutes.
- **Do not open the oven door.**
- Reduce oven temperature to 250°F (121°C) and continue baking for 1 hour and 20 minutes.
- **Do not open the oven door.**
- Turn off the oven and let the cheesecake sit in the oven with the door closed for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating overnight.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
196g
Fat
153g
Carbs
20g
