Cheesecake Recipe
Classic cheesecake 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 in the melted butter and mix until the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth. Gradually add the granulated sugar and mix until well combined.
- 4
Add remaining ingredients
Add the sour cream and vanilla extract to the cream cheese mixture. Blend until smooth. Finally, add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 5
Combine and bake
Pour the filling over the cooled crust in the springform pan. Bake in the oven at 350°F (175°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 6
Cool and chill
Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.