Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until set and lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
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.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until fully combined. Scrape down the sides of the bowl as necessary.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 8
Pour Filling into Crust
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door ajar for about 1 hour to cool gradually.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.