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
In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Ensure it's evenly distributed and compact. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Allow to cool while preparing the filling.
Filling Preparation
- 3
Mix the Cream Cheese
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until creamy and smooth.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and mix until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 6
Add Cornstarch
Sprinkle in the cornstarch and mix gently until fully incorporated, being careful not to overmix.
Baking
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 1 hour, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 9
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.