Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium 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 crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Make sure it is packed tightly. Bake in the preheated oven for 8-10 minutes, until golden brown. Remove from the oven and let it cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs, one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 5
Combine filling and crust
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about 1 hour.
- 7
Chill the cheesecake
Remove the cheesecake from the oven, let it cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, before serving.