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Cheesecake

A slice of creamy, rich cheesecake with a buttery graham cracker crust that melts in your mouth, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Oven

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, combine graham cracker crumbs and melted butter until fully combined.
  3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
  4. Bake the crust in the preheated oven for 10 minutes, then remove and let cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free.
  6. Gradually add the granulated sugar while mixing, ensuring it is fully incorporated.
  7. Add the eggs one at a time, mixing well after each addition.
  8. Mix in the vanilla extract and sour cream until the filling is smooth and uniform.
  9. Pour the cheesecake filling over the baked crust and smooth the top with a spatula.
  10. Bake for 60 minutes or until the edges are set and the center is slightly jiggly.
  11. Turn off the oven and let the cheesecake cool gradually inside the oven for 1 hour to prevent cracks.
  12. Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.

Notes

For best results, let the cheesecake chill for at least 4 hours before serving to achieve optimal texture.