Cheesecake Recipe
Classic 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
Prepare the Crust Mixture
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until the crumbs are well coated.
- 3
Form the Crust
Press the crust mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly spread and compacted.
- 4
Bake the Crust
Place the springform pan in the preheated oven and bake for 10 minutes, then remove and allow to cool while preparing the filling.
Filling Preparation
- 5
Mix the Cream Cheese
In a large mixing bowl, beat 16 oz of 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 0.5 cups of sour cream to the cream cheese. Mix until well combined.
- 7
Incorporate Vanilla and Eggs
Add 1 tsp of vanilla extract and mix. Then, add the 3 large eggs, one at a time, mixing on low speed until just combined. Do not overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight.