Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Set your oven to 350°F (175°C) to preheat while you prepare the crust.
- 2
Combine crust ingredients
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.75 cups of melted unsalted butter. Mix until well combined.
- 3
Press into pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
Filling Preparation
- 5
Prepare cream cheese
In a large mixing bowl, beat the 4 packages of cream cheese until smooth and creamy using an electric mixer.
- 6
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, mixing until fully incorporated.
- 7
Incorporate vanilla and eggs
Add 1 tsp of vanilla extract, then add the 4 eggs one at a time, mixing on low speed after each addition until just combined.
- 8
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 9
Bake the cheesecake
Bake in the oven for about 50-60 minutes, or until the center is set and slightly jiggles when you shake the pan. The edges should be lightly golden.
- 10
Cool and refrigerate
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.