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 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, 0.5 cups of granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated.
- 3
Form the Crust
Press the 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 8-10 minutes, or until slightly golden. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 5
Beat 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 and Other Ingredients
Gradually add 1 cup of granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until fully combined.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan.
- 9
Bake the Cheesecake
Bake the cheesecake in the oven at 350°F (175°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.