Cheesecake Recipe
Rich and 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 325°F (163°C).
- 2
Combine Crust Ingredients
In a medium bowl, mix together 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter until well combined.
- 3
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, making sure to pack it down firmly to form a solid crust.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat 24 oz of softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, beating until well combined.
- 7
Incorporate Vanilla and Eggs
Add 1 tsp of vanilla extract and beat until incorporated. Then, add the eggs one at a time, mixing well after each addition until the mixture is smooth.
- 8
Pour the Filling
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.
- 9
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (163°C) for 55-60 minutes, or until the center is set and the edges are slightly puffed.
- 10
Cool and Chill
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.