Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the Crust
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Press the Mixture
Transfer the crumb mixture to a 9-inch springform pan. Press it firmly into the bottom and slightly up the sides of the pan. Use the bottom of a measuring cup to help pack it down evenly.
- 3
Bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust for 8-10 minutes until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling
- 4
Prepare the Cream Cheese
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer on medium speed. This should take about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.
- 6
Add Vanilla and Eggs
Add the vanilla extract and eggs, one at a time, mixing well after each addition. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Reduce the oven temperature to 325°F (160°C) and bake the cheesecake for 55-60 minutes or until the edges are set but the center is slightly jiggly.
- 9
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
