Cheesecake Recipe
Creamy cheesecake with a biscuit base.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Base
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to compact it well.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined. Add in vanilla extract and mix until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracks during baking.
- 7
Pour Filling into Crust
Pour the cheesecake filling onto the cooled crust in the springform pan, spreading it evenly.
Baking
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracks.
- 10
Chill
Remove from the oven and refrigerate for at least 4 hours, or overnight, before serving.