Cheesecake Recipe
Rich cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it's compact and even.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust in the preheated oven for about 10 minutes until set and lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer on medium speed. Gradually add in the granulated sugar and continue to beat until well combined.
- 5
Add Sour Cream and Vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until smooth and fully incorporated.
- 6
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- 7
Pour Filling into Crust
Pour the cream cheese filling mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about an hour.
- 9
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight before serving.