Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Ensure to press it up the sides slightly as well.
- 4
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and let cool slightly while you prepare the filling.
Filling Preparation
- 5
Mix cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and mix until combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 8
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- 10
Cool and chill
Turn off the oven and crack the oven door open, allowing the cheesecake to cool gradually for about 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.
