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 medium-sized bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to pack it tightly. Bake in the preheated oven for about 8-10 minutes or until 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, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and sour cream, continuing to beat until well combined and smooth.
- 5
Incorporate vanilla and eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.
- 6
Pour the filling
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour.
- 8
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
