Cheesecake Recipe

Time2h 30m

Serves12

Creamy cheesecake served with a graham cracker crust.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 325°F (160°C).
2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and 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 back of a measuring cup to help pack it down tightly.
4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and let it cool while preparing the filling.

5
Beat 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 minutes.
6
Add Sugar and Mix
Gradually add the granulated sugar while continuing to beat until well combined and smooth.
7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture, and beat until fully incorporated.
8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
10
Bake the Cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
11
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight before serving.