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 the Crust Ingredients
In a mixing 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 mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly distributed.
- 4
Pre-Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and allow to cool slightly.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, beating until well combined and smooth.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
- 10
Cool and Chill
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.