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 the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined 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 form an even layer. Bake in the preheated oven for about 10 minutes, then remove and allow to cool.
Filling Preparation
- 4
Prepare the Cream Cheese
In a large mixing bowl, beat the 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 sour cream to the cream cheese, mixing well until fully incorporated and smooth.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and then add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing.
- 7
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour.
- 9
Chill and Serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving. Carefully remove the springform pan and slice the cheesecake into wedges.
