Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Make sure to pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Once done, remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add in granulated sugar and continue mixing until fully combined.
- 5
Add Sour Cream and Vanilla
Mix in sour cream and vanilla extract until the mixture is smooth. Make sure to scrape down the sides of the bowl as needed.
- 6
Incorporate Eggs
Add the eggs, one at a time, mixing on low speed until just combined. Be careful not to overmix to keep the filling smooth.
- 7
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Baking and Cooling
- 8
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 10
Chill
After it cools, remove from the oven and refrigerate for at least 4 hours, or overnight for best results.
