Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Mix the crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the bottom of a measuring cup for a flat surface.
- 3
Pre-bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for about 10 minutes, then remove from the oven and let it cool.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well incorporated.
- 5
Add sour cream and vanilla
Mix in the sour cream and vanilla extract until the mixture is smooth.
- 6
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- 7
Pour the filling
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
Baking
- 8
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- 9
Cool and chill
Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.