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
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- 2
Press into pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from oven and allow to cool.
Filling Preparation
- 3
Prepare the filling
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.
- 4
Add sugar and sour cream
Gradually add in the granulated sugar, mixing until fully incorporated. Then, add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Combine with crust
Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly.
Baking and Cooling
- 7
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (163°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about 1 hour. This helps prevent cracks.
- 9
Chill
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results before serving.