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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and allow to cool while preparing the filling.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in the granulated sugar and continue mixing until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can lead to cracks in the cheesecake.
- 6
Pour into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- 8
Chill and serve
After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving. Remove from the springform pan, slice, and enjoy!
