Cheesecake Recipe
Creamy cheesecake with a biscuit base.
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Ingredients
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Crust
Method
Cheesecake Filling
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then remove from the oven and allow to cool.
- 2
Make the Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and continue to beat until creamy. Add the sour cream, vanilla extract, and eggs one at a time, mixing until just combined. Do not overmix.
- 3
Combine and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- 4
Chill and Serve
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight. Before serving, you can top with fruit, chocolate sauce, or whipped cream if desired.
