Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
Prepare the crust
Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup or your fingers to ensure it's compact.
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow to cool while you prepare the filling.
Filling
Make the filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy. Gradually add in the granulated sugar and continue mixing until well combined.
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated and smooth.
Incorporate the eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to over-mix.
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Bake the cheesecake
Bake in the oven for 50 to 60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.