Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Preheat the Oven
Preheat your oven to 325°F (160°C).
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, 0.25 cups of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to press it down evenly.
Pre-bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
Beat Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add Sugar and Sour Cream
Gradually add the 1 cup of granulated sugar and sour cream to the cream cheese. Mix until well combined.
Incorporate Vanilla
Add the vanilla extract and mix until incorporated.
Add Eggs
One at a time, add the eggs, mixing on low speed after each addition until just combined. Do not overmix.
Pour Filling into Crust
Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly wobbly.
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours or overnight before serving.
