Cheesecake Recipe

Time2h

Serves12

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Ingredients

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1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is evenly distributed and compacted.
3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
5
Add Sugar and Sour Cream
Gradually add granulated sugar and continue mixing until well combined. Then, mix in the sour cream and vanilla extract until smooth.
6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix.
7
Pour the Filling
Pour the cream cheese filling into the cooled crust, spreading it evenly.

8
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes or until the edges are set and the center is slightly jiggly.
9
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove from the oven and let it cool to room temperature before refrigerating.
10
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.

11
Serve
Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve with fresh fruit or fruit sauce on top if desired.