Cheesecake Recipe
Creamy cheesecake served with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Mix Crust Ingredients
In a medium 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 form an even layer. Use the back of a measuring cup or your fingers to press it down.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 6
Add Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing well after each addition, until the batter is smooth.
- 7
Pour the Filling
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
Baking
- 8
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.