Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Prepare the crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- 5
Add sugar and sour cream
Gradually add the granulated sugar, mixing until well combined. Then, add the sour cream and vanilla extract, and mix until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix the batter.
- 7
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the oven for 55-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 9
Chill
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing it from the springform pan.
