Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until the crumbs are well-coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup to pack it down tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Then mix in the sour cream and vanilla extract until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 8
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool Down
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. Then remove from the oven and let it cool to room temperature.
- 10
Chill the Cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
