Cheesecake Recipe
Rich and creamy cheesecake served with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the crumb mixture and mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 8-10 minutes, until set and lightly golden. Remove from oven and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue mixing until fully incorporated. Then, add the sour cream and vanilla extract. Mix until well blended.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to over-mix.
- 6
Pour into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the oven at 350°F (175°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for about 1 hour.
- 8
Chill and serve
Remove from the oven and refrigerate for at least 4 hours, ideally overnight. When ready to serve, run a knife around the edge of the pan before releasing the springform. Slice and enjoy your cheesecake!