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
Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs and granulated sugar until well combined.
- 2
Add melted butter
Pour the melted unsalted butter into the crumb mixture and stir until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes, until set and lightly golden. Remove from oven and let cool.
Filling
- 4
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.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate the eggs
Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Avoid overmixing to prevent incorporating too much air.
- 7
Pour into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 9
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.
