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
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the crust mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer for the crust.
- 4
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes until golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 5
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, beating until fully combined and smooth, about 2 more minutes.
- 7
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. Be careful not to overmix.
- 8
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 10
Cool and chill
Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.