Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and granulated sugar. Melt the butter and mix it into the crumb mixture until evenly combined.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 8-10 minutes, or until golden brown. Remove from the oven and let it cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue to mix until well incorporated. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed just until blended after each addition. Be careful not to overmix.
- 6
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle.
- 8
Cool and chill
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.