Creamy Baked Cheesecake

Recipe View Preheat oven to 300°F (150°C). (5 minutes)

Recipe View In a large bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened. (2 minutes)

Recipe View Press the crumb mixture firmly onto the bottom of a 9-inch springform pan, creating an even crust. (3 minutes)

Recipe View In a separate large bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy. (3 minutes)

Recipe View Gradually beat in the sweetened condensed milk until the mixture is smooth and creamy. (2 minutes)

Recipe View Add the eggs one at a time, beating well after each addition. Stir in the lemon juice until just combined. Be careful not to overmix. (3 minutes)

Recipe View Pour the cream cheese mixture into the prepared springform pan, spreading evenly. (1 minute)

Recipe View Bake in the preheated oven for 50-55 minutes, or until the center is just set with a slight jiggle. (55 minutes)

Recipe View Remove the cheesecake from the oven and spread the sour cream evenly over the top. (1 minute)

Recipe View Return the cheesecake to the oven and bake for an additional 5 minutes, or until the sour cream topping is set. (5 minutes)

Recipe View Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. This helps prevent cracking. (60 minutes)

Recipe View After 1 hour, remove the cheesecake from the oven and let it cool completely at room temperature. (30 minutes)

Recipe View Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely. (240 minutes)

Recipe View Before serving, garnish with cherry pie filling or your favorite fruit topping, if desired. Slice and serve chilled. (5 minutes)