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
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a medium bowl, combine the graham cracker crumbs and granulated sugar.
- 3
Add Butter
Pour the melted butter into the crumb mixture and stir until well combined and the mixture resembles wet sand.
- 4
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 5
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 6
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 7
Add Sugar and Sour Cream
Gradually add the granulated sugar and mix until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 8
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix.
- 9
Pour Filling into Crust
Gently pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.