Cheesecake Recipe
Creamy cheesecake with graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Mix the Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- 2
Press the Crust into the Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to help compress it.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes or until slightly golden. Remove from the oven and allow to cool slightly.
Filling Preparation
- 4
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Vanilla
Gradually add the granulated sugar and vanilla extract to the cream cheese, mixing until well combined.
- 6
Incorporate Sour Cream
Add the sour cream to the cream cheese mixture and mix until fully incorporated.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
- 8
Pour the Filling into the Crust
Pour the cheesecake filling over the pre-baked crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for about 55-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.