Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the oven
Preheat your oven to 325°F (163°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are well coated and the mixture resembles wet sand.
- 3
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it evenly and up the sides slightly.
- 4
Bake the crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 5
Prepare the filling mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and mix until fully combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Pour filling into crust
Pour the cheesecake filling into the prepared crust, spreading it evenly with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 325°F (163°C) for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- 10
Cool the cheesecake
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- 11
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.