Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Crust Mixture
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until all crumbs are well coated.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
Filling Preparation
- 5
Mix the Cream Cheese
In a large mixing bowl, beat 24 oz of softened cream cheese using an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, mixing until fully combined.
- 7
Incorporate Vanilla
Add 1 tsp of vanilla extract and mix until incorporated.
- 8
Add Eggs
Add the 3 large eggs one at a time, mixing well after each addition until the mixture is smooth.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.