Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, until set and slightly golden. Remove from the oven and let cool.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated and smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix to avoid incorporating too much air.
- 6
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- 8
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.