Cheesecake Recipe
Rich and 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 your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture into the bottom of a 9-inch (23 cm) springform pan, making sure it is evenly distributed and compact. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 3
Blend the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add granulated sugar and mix until well combined.
- 4
Add Remaining Ingredients
Mix in the sour cream and vanilla extract. Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix to avoid incorporating too much air.
- 5
Pour the Filling
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.
- 7
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results before serving.