Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Make sure to cover the bottom completely.
- 3
Pre-Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until set and lightly golden. Remove from oven and let cool.
Filling Preparation
- 4
Prepare the Filling
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 the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed after each addition until just combined.
- 7
Pour Filling into Crust
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 8
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 55-60 minutes or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight before serving.