Cheesecake Recipe
Classic cheesecake with graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until well mixed and the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
Filling Preparation
- 5
Mix the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate the Eggs
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 8
Pour the Filling into the Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Baking
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 11
Chill in the Refrigerator
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.