Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Make the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to create an even crust.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, continuing to beat until well combined.
- 7
Incorporate Vanilla and Eggs
Add vanilla extract and beat in the eggs one at a time, mixing until just combined. Be careful not to overmix.
- 8
Pour into Crust
Pour the cream cheese filling over the prepared graham cracker crust, spreading it evenly.
Baking and Cooling
- 9
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
- 11
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
