Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8–10 minutes until lightly golden. Remove from the oven and let cool.
Filling
- 3
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing on low speed until just combined. Be careful not to overmix as this can incorporate too much air.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- 7
Chill and serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight. Once chilled, release the sides of the springform pan and slice the cheesecake into wedges. Serve plain or with your favorite toppings.