Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the Crust Mix
In a medium bowl, combine crushed graham crackers, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 4
Mix the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add the Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 6
Add Vanilla and Eggs
Add the vanilla extract and then add the eggs one at a time, mixing well after each addition. Ensure the mixture is smooth and well-combined, but avoid overmixing.
- 7
Pour into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 9
Chill
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before removing from the springform pan.