Premade Crust Cheesecake Recipe
This Premade Crust Cheesecake Recipe makes a rich, dense, creamy cheesecake with a buttery graham cracker crust, vanilla, lemon, sour cream, and optional berry sauce.
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Servings: 10
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs from approximately 12 whole crackers
- 5 tbsp unsalted butter melted
- 2 tbsp sugar
- 1/8 tsp salt
For the Filling
- 32 oz cream cheese four 8-oz blocks, at room temperature
- 2 cups sugar
- 3 tbsp all-purpose flour
- 4 tsp vanilla extract
- 1 tsp packed lemon zest from 1 lemon
- 2 tsp fresh lemon juice from 1 lemon
- 1/4 tsp salt
- 6 large eggs
- 1/2 cup sour cream
For Serving
- Berry sauce optional
Special Equipment
- 9 or 10-inch springform pan
- 18- inch heavy-duty aluminum foil
- Large roasting pan
Instructions
Prepare the Crust
- Preheat the oven to 375°F / 190°C.
- Place an oven rack in the lower-middle position.
- Wrap a 9 or 10-inch springform pan with one large sheet of heavy-duty aluminum foil, covering the underside and extending the foil up the sides of the pan.
- Ensure there are no seams on the bottom or sides of the pan.
- Repeat the process with a second sheet of foil for added protection.
- Spray the inside of the springform pan with nonstick cooking spray.
- In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, sugar, and salt.
- Stir until the crumb mixture is evenly moistened and well combined.
- Press the crumb mixture into an even layer on the bottom of the prepared springform pan.
- Bake the crust for 10 minutes, or until set.
- Remove the pan from the oven and set it aside.
- Reduce the oven temperature to 325°F / 165°C.
- Set a kettle of water to boil for the water bath.
Prepare the Cheesecake Filling
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the room-temperature cream cheese, sugar, and all-purpose flour.
- Beat on medium speed for approximately 1 minute, or until just smooth.
- Scrape the bottom and sides of the bowl to ensure the mixture is evenly combined.
- Add the vanilla extract, lemon zest, lemon juice, and salt.
- Beat on low speed until just combined.
- Add the eggs one at a time.
- Mix on low speed after each addition until the egg is incorporated.
- Scrape the bowl as needed to maintain an even batter.
- Add the sour cream.
- Mix until the batter is uniform and smooth.
- Do not overmix the batter.
Bake the Cheesecake
- Confirm that the oven temperature has reduced to 325°F / 165°C.
- Place the foil-wrapped springform pan inside a large roasting pan.
- Pour the cheesecake batter over the baked crust.
- Smooth the top evenly.
- Carefully pour boiling water into the roasting pan until the water reaches approximately 1 inch up the side of the springform pan.
- Transfer the roasting pan to the oven.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the cheesecake is just set.
- If the top begins to brown too much near the end of baking, cover it loosely with foil.
- The cheesecake should not appear liquid in the center, but it should still wobble slightly when the pan is gently nudged.
- Carefully remove the roasting pan from the oven.
- Place the roasting pan on a wire rack.
- Allow the cheesecake to cool in the water bath until the water is just warm, approximately 45 minutes.
- Remove the springform pan from the water bath.
- Discard the aluminum foil.
- If necessary, run a thin-bladed knife around the edge of the cheesecake to loosen it from the sides of the pan.
- Cover the cheesecake with plastic wrap.
- Transfer the cheesecake to the refrigerator.
- Chill for at least 8 hours, or overnight, until fully cooled and set.
Serve the Cheesecake
- Remove the sides of the springform pan.
- Serve the cheesecake directly from the base of the pan, or transfer it carefully to a serving platter.
- To transfer, run a long, thin spatula between the crust and the pan bottom.
- Use two large spatulas to carefully move the cheesecake to a serving dish.
- Slice with a sharp knife.
- Wipe the knife clean between slices for neat portions.
- Serve with berry sauce, if desired.
Notes
To make this Premade Crust Cheesecake Recipe gluten free, replace the graham cracker crumbs with certified gluten-free graham cracker crumbs or use a certified gluten-free premade graham cracker crust.
Replace the all-purpose flour in the filling with a gluten-free all-purpose flour blend or cornstarch.
Confirm that the cream cheese, sour cream, vanilla extract, sugar, butter, eggs, lemon, salt, and berry sauce are labeled gluten free or free from gluten cross-contact.
If using a store-bought premade crust, check the package carefully to ensure it is certified gluten free.
Use clean mixing bowls, beaters, spatulas, measuring tools, pans, knives, and serving utensils to prevent gluten cross-contact.