Cheesecake Recipe

Time2h

Serves12

Creamy cheesecake with a graham cracker crust.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 325°F (163°C).
2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Stir until the mixture is well combined and resembles wet sand.
3
Form the Crust
Press the crumb 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.
4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

5
Prepare the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
6
Add Sugar
Gradually add the granulated sugar to the cream cheese, continuing to beat until fully incorporated and smooth.
7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture and beat until combined.
8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
9
Pour the Filling into the Crust
Pour the cheesecake filling over the cooled crust and spread it evenly.
10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
11
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.
12
Chill
After cooling in the oven, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.