Cheesecake Recipe
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 the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the crumb mixture. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for about 8-10 minutes, then remove and let it cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 5
Combine with crust
Pour the cream cheese filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour, then remove and let cool to room temperature.
- 7
Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.