Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Crust Ingredients
In a medium mixing 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 and slightly up the sides of a 9-inch springform pan. Make sure the crust is even and compact.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes or until lightly golden. Remove from oven and let it cool while preparing the filling.
Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer 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 until well combined and smooth.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix until incorporated. Then, add the eggs one at a time, mixing on low speed just until blended. Avoid overmixing.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Reduce oven temperature to 325°F (163°C) and bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 9
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.