Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Crush the Graham Crackers
Place the graham crackers in a food processor and pulse until they are fine crumbs.
- 2
Mix the Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Ensure it is tightly packed.
- 4
Pre-bake the Crust
Preheat the oven to 350°F (175°C) and bake the crust for 8-10 minutes until slightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and continue to beat 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. Do not overmix.
- 8
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the center is set but slightly jiggly.
- 10
Cool and Chill
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or overnight before serving.