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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure it’s compact and even.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar
Gradually add the granulated sugar while continuing to mix until well incorporated.
- 6
Incorporate sour cream and vanilla
Add the sour cream and vanilla extract, mixing until fully combined.
- 7
Add eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
- 8
Pour the filling
Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
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.
- 11
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan.