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, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- 3
Bake the crust
Place the crust in the preheated oven and bake for 8-10 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and mix until fully incorporated. 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 blended. Be careful not to overmix to avoid incorporating too much air.
- 7
Pour into crust
Pour the filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- 9
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.