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
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Ensure it is evenly distributed and compacted. Bake in the preheated oven for 8-10 minutes until golden and fragrant. Remove from oven and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and mix until well incorporated.
- 4
Add remaining ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until smooth. Then, add the eggs one at a time, mixing on low speed until just blended. Do not overmix.
- 5
Combine and pour
Once the filling is smooth and well blended, pour it 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 slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour.
- 7
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
