Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust mixture
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
- 2
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed and tightly packed.
- 3
Pre-bake the crust
Preheat the oven to 325°F (160°C). Place the springform pan in the oven and bake for 10 minutes. Remove from the oven and set aside to cool.
Filling
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue to beat until fully incorporated.
- 5
Add remaining ingredients
Add sour cream, vanilla extract, and cornstarch to the cream cheese mixture. Beat until smooth. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 6
Pour filling into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set and the center has a slight jiggle.
- 8
Cool and chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.
- 9
Serve
Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve as desired.