Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the mixture. Stir until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool while you prepare the filling.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream and vanilla extract to the cream cheese mixture, and mix until smooth. Add the eggs one at a time, mixing well after each addition until fully incorporated.
- 5
Combine and bake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 6
Cool and chill
Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, or overnight for the best results.
