Post by @gabyybush

there are two important things you MUST follow for the perfect no crack cheesecake! Your ingredients need to be room temperature and you must follow the baking directions properly, even the cooling. Ingredients: Graham cracker crust * 1½ cups graham cracker crumbs * ¼ cup unsalted butter, melted * 2 tablespoons granulated sugar Cheesecake filling * 3 blocks (8 ounces each) full-fat cream cheese, room temperature * 1 cup granulated sugar * ¼ teaspoon salt * 2 teaspoons vanilla extract * 1 teaspoon lemon juice * 3 large eggs, room temperature * ½ cup sour cream, room temperature Instructions 1. Preheat the oven to 350°F. 2. Combine the crust ingredients and press them into the bottom and slightly up the sides of a 9-inch springform pan. 3. Bake the crust for 10 minutes, then let it cool while you make the filling. 4. Beat the cream cheese on medium-low until completely smooth. 5. Add the sugar, salt, vanilla and lemon juice. Mix until smooth, scraping the bowl as needed. 6. Add the eggs one at a time, mixing on medium-low and scraping between each egg. 7. Mix in the sour cream just until incorporated. 8. Pour into the cooled crust and gently tap the pan on the counter to release air bubbles. 9. Bake at 350°F for 15 minutes. 10. Without removing it or opening the door, reduce the oven to 300°F and bake another 30–35 minutes. The edges should look set and slightly puffed, but the center should still wobble a little. 11. Turn the oven off and leave the cheesecake inside with the door closed for 1 hour. 12. Cool on the counter for another hour, then refrigerate for at least 6 hours, preferably overnight. #cheesecake #cheesecakerecipe #baking