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 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 4
Blend Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add granulated sugar and continue mixing until well combined. Then add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 7
Add Cornstarch
Gently fold in the cornstarch until fully incorporated, ensuring there are no lumps.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
Baking and Cooling
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool Gradually
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. This helps prevent cracking.
- 11
Chill the Cheesecake
Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, before serving.