Cheesecake Recipe
This easy cheesecake recipe combines a buttery graham cracker crust with a smooth and creamy filling that’s baked to perfection. It’s simple, delicious, and perfect for any occasion. With just a few ingredients and easy steps, you’ll have the best cheesecake ever!
Ingredients
Ingredients:
- 1 ½ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- 6 tablespoons of melted butter
- 3 8-ounce packages of cream cheese (softened)
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- ¼ cup of heavy cream
Instructions
Step 1: Prepare the crust.
- Start by preheating your oven to 325°F (165°C). Now, grab your graham crackers and crush them into crumbs, either by hand, with a food processor, or even by throwing them in a ziplock and smashing them with a rolling pin (great stress relief!).
- Mix the crumbs with sugar and melted butter, then press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake this crust for 10 minutes, then set aside to cool. Easy, right?
Step 2: Make the filling.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy (a hand mixer works wonders here).
- Add the vanilla extract, and continue mixing. Now, add the eggs one by one, mixing well after each addition. Finally, fold in the sour cream and heavy cream for that luscious, smooth texture we’re all dreaming about.
Step 3: Pour the filling onto the crust.
- Carefully pour the creamy filling over your cooled crust, spreading it evenly. You want to make sure it’s nice and smooth on top for that perfect cheesecake finish.
Step 4: Bake your cheesecake.
- Place your pan in the oven and bake for 50–60 minutes, or until the edges are set and the center still has a little jiggle to it. You want it to look slightly puffed and golden around the edges, but still creamy in the middle.
Step 5: Cool and chill.
- Once your cheesecake is baked, turn off the oven and let it cool inside with the door cracked open for about 1 hour.
- After that, cover and refrigerate the cheesecake for at least 4 hours, or overnight if you can stand the wait. This step is crucial for that perfect, creamy texture.
Notes
- Make sure your cream cheese is softened for a smooth filling.
- Chill your cheesecake for at least 4 hours, preferably overnight, for the best texture.