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 Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the mixture resembles wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
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.
- 4
Add Sugar and Sour Cream
Gradually add the sugar and continue to beat until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
Baking and Cooling
- 6
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- 7
Cool and Refrigerate
Turn off the oven and leave the cheesecake inside for one hour to cool gradually. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.