Cheesecake Recipe
Classic 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
Combine Crust Ingredients
In a medium mixing 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 crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Blend 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, Sour Cream, and Vanilla
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until well combined.
- 7
Incorporate Eggs
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center slightly jiggles when moved.
- 10
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. Then, refrigerate for at least 4 hours or overnight.
- 11
Serve
Once chilled, remove the cheesecake from the springform pan. Slice and serve as desired.