Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Filling
Method
Instructions
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes, then remove from the oven and let cool.
Make the Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined. Add the sour cream, vanilla extract, and mix until smooth. Finally, add the eggs one at a time, mixing on low speed until just combined.
Combine and Bake
Pour the cream cheese filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.
Cool and Serve
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove from the oven and let it cool at room temperature for another hour. Refrigerate for at least 4 hours, or overnight, before serving.
