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 325°F (160°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 and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. You can use the bottom of a measuring cup to help press it down.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar, continuing to beat until fully incorporated. Then add the sour cream and vanilla extract, mixing until combined.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed until just blended. Avoid overmixing to prevent incorporating too much air.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Baking and Cooling
- 9
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 55-65 minutes, or until the center is set but slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 11
Chill the Cheesecake
Remove from the oven and refrigerate for at least 4 hours, or overnight for best results before serving.