Vanilla 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
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes, until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.
- 6
Incorporate Eggs and Vanilla
Add the vanilla extract and then add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (163°C) for about 55-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 10
Chill the Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.