Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1.5 cups of graham cracker crumbs and 0.5 cups of granulated sugar. Pour in 0.75 cups of melted unsalted butter and mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for about 8-10 minutes until set. Remove from the oven and allow to cool while preparing the filling.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat 24 oz of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Make sure there are no lumps.
- 4
Add remaining ingredients
Add 0.5 cups of sour cream and 1 tsp of vanilla extract to the cream cheese mixture and blend until well combined. Then, add the eggs one at a time, mixing on low speed until just incorporated after each addition.
- 5
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 350°F (175°C) for about 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour.
- 7
Cool and chill
Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. Then, cover and refrigerate for at least 4 hours, preferably overnight, before serving.