The Best Vanilla Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 4 tsp Lemon juice

• Baking & Spices

  • 1 1/2 cups Granulated sugar
  • 1 pinch Salt
  • 1 tbsp Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 2 1/2 cups Graham cracker crumbs

• Dairy

  • 1/3 cup Butter
  • 3 (8 oz packages Cream cheese, light or regular
  • 3 cups Sour cream, light

Found on thereciperebel.com

Description

Ingredients

• 2½ cups graham cracker crumbs
• ⅓ cup butter, melted
• 1 tablespoon sugar
• 3 (8 oz) packages light (or regular) cream cheese
• 1½ cups granulated sugar
• 4 large eggs
• 4 teaspoons lemon juice
• 2 teaspoons vanilla extract
• a pinch of salt
• 3 cups light sour cream (I used 5%) or 0% plain Greek yogurt

Directions

• Preheat the oven to 325 degrees F and lightly grease a 10 Springform pan.
• In a medium bowl, combine graham cracker crumbs, melted butter and sugar. Press into the prepared pan and up the sides about 1 inch up the sides. Bake for 12-15 minutes or until firm no longer moist. When done, reduce the oven heat to 275 degrees F.
• Meanwhile, prepare your filling. In a large bowl, beat cream cheese until smooth. Add sugar, eggs, lemon juice, vanilla and salt and beat on low speed until smooth.
• Add sour cream and beat on low until combined.
• Pour into crust and smooth the top. Bake at 275 degrees F for about 2 hours or until the outer 2 inches are set but the center is still jiggly.
• Turn off the oven and let sit in the warm oven for 1 hour. Remove from the oven and let cool to room temperature before chilling in the fridge completely.
• Baked cheesecakes store perfectly in the fridge for a few days, and the freeze wonderfully as well!