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 325°F (160°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring it's even and compact. Bake in the preheated oven for 10 minutes, then remove and let it cool while you prepare 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 the granulated sugar and beat until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix, as this can introduce air bubbles, which may cause cracks.
- 6
Bake the cheesecake
Pour the filling into the cooled crust and smooth the top with a spatula. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 7
Cool and chill
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour. After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving.
