Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Press into Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
Filling Preparation
- 3
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing well after each addition until fully combined.
- 5
Incorporate Vanilla and Eggs
Add the vanilla extract and beat in the eggs one at a time, mixing just until incorporated. Be careful not to overmix.
- 6
Pour into Crust
Pour the filling mixture over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- 7
Bake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- 8
Cool and Chill
Turn off the oven and leave the cheesecake inside for an hour to cool gradually. Then remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight before serving.