Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and allow to cool.
Filling Preparation
- 3
Prepare the Filling
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.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, and mix until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
Baking the Cheesecake
- 6
Combine and Bake
Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 7
Bake
Bake in the oven for 50-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour.
- 8
Chill
After it has cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
