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 325°F (163°C). In a medium bowl, combine graham cracker crumbs and sugar. Mix well.
- 2
Add Butter
Pour in the melted unsalted butter and mix until the crumbs are evenly coated and resemble 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 for 10 minutes, then remove from the oven and let cool while you prepare the filling.
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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing well until fully incorporated.
- 6
Add Vanilla and Eggs
Add the vanilla extract and then the eggs one at a time, mixing just until blended after each addition. Be careful not to overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- 8
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
- 9
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.