Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and the mixture resembles wet sand.
- 2
Press into Pan
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it down firmly.
- 3
Pre-Bake Crust
Preheat the oven to 350°F (175°C). Bake the crust in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Beat Cream Cheese
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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, beating until well combined and smooth.
- 6
Add Vanilla and Eggs
Add the vanilla extract and beat until just combined. Then, add the eggs one at a time, beating on low speed until just incorporated after each addition. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula.
- 8
Bake Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 9
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.