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 the 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 fully coated and resemble wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, covering the base evenly. Use the bottom of a measuring cup to pack it down tightly.
- 3
Bake the crust
Place the pan in the preheated oven and bake for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling
- 4
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 2-3 minutes.
- 5
Add sugar and sour cream
Add the granulated sugar and sour cream to the cream cheese. Mix on medium speed until well combined, scraping down the sides of the bowl as necessary.
- 6
Incorporate vanilla and eggs
Add the vanilla extract and the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Pour the filling
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- 9
Chill the cheesecake
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.
