Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Filling Preparation
- 3
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 6
Pour the Filling
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Baking and Cooling
- 7
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set, and the center is slightly jiggly.
- 8
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Afterward, remove the cheesecake and let it cool to room temperature.
- 9
Chill in the Refrigerator
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.