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 325°F (163°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly. Bake in the preheated oven for 10 minutes. Remove and let cool slightly.
Filling Preparation
- 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 1 cup of granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles.
- 6
Pour Filling into Crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Spread it evenly with a spatula.
Baking and Cooling
- 7
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 8
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Afterward, remove it from the oven and refrigerate for at least 4 hours or overnight before serving.