Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
Mix and Press
Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes or until lightly golden. Remove from the oven and let it cool.
Filling Preparation
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add Sugar and Sour Cream
Gradually add the granulated sugar, continuing to beat until well incorporated. Then mix in the sour cream and vanilla extract.
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
Pour into Crust
Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set and only slightly jiggles when gently shaken.
Cool and Refrigerate
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly in the oven for about an hour. Then, refrigerate for at least 4 hours or overnight before serving.