Cheesecake Recipe
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 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup to pack it down tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for about 10 minutes, or until set and lightly browned. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3 minutes.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until fully incorporated. Then add the sour cream and vanilla extract, mixing until combined.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to keep the filling smooth.
- 7
Pour into crust
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- 8
Bake the cheesecake
Bake in the same oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for an hour. Then refrigerate for at least 4 hours or overnight before serving.