Cheesecake Recipe
Classic 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 medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Make sure it is evenly distributed and packed tightly. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and allow to cool.
Filling
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the granulated sugar and continue mixing until well combined.
- 4
Add Remaining Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture and beat until smooth. Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
- 5
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 6
Bake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 7
Cool and Chill
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.