Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Melt the butter in a small saucepan or microwave, then pour it over the crumb mixture. Mix until the crumbs are evenly coated with butter.
Form the crust
Press the crumb 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 set and slightly golden. Remove from oven and let it cool while you prepare the filling.
Filling Preparation
Mix the filling
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add in the sugar and beat until well combined. Add in the sour cream and vanilla extract, mixing until smooth.
Add eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix to prevent incorporating too much air.
Pour into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
Baking
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Chill
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, before serving.