Cheesecake Recipe
Made with real cream cheese, whole eggs, sour cream and vanilla, in 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 medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Make sure it is even and compact.
- 3
Bake the crust
Bake in the preheated oven for 8-10 minutes, until the crust is lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 4
Prepare the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add in the granulated sugar and continue to beat until well combined. Add the sour cream and mix until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 7
Add vanilla
Finally, stir in the vanilla extract until evenly distributed.
Baking the Cheesecake
- 8
Pour the filling
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool the cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove and let it cool to room temperature.
- 11
Chill
Refrigerate the cheesecake for at least 4 hours or overnight before serving.