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
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, 0.5 cups of granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup for a compact crust.
- 4
Bake the crust
Bake in the preheated oven for 10 minutes. Remove from oven and let cool slightly while preparing the filling.
Filling Preparation
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent cracks.
- 8
Pour filling into crust
Pour the cheesecake filling over the pre-baked crust in the springform pan, spreading it evenly with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 10
Cool the cheesecake
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking.
- 11
Chill
Remove from the oven and allow to cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.