Ingredients
Equipment
Method
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl, then press this mixture firmly into the bottom of the prepared springform pan to form the crust.
Baking the Crust
- Bake the crust for 10 minutes, then remove it from the oven and let it cool.
Making the Filling
- In a large bowl, beat the softened cream cheese and sugar until the mixture is smooth and creamy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the sour cream and vanilla extract until just combined, being careful not to overmix.
Assembling the Cheesecake
- Pour the cream cheese filling over the cooled crust in the springform pan.
Baking the Cheesecake
- Bake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for one hour.
Chilling
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature, then refrigerate for at least 4 hours or preferably overnight.
Serving
- Carefully remove the cheesecake from the springform pan, slice, and serve chilled, optionally topped with fruit compote or whipped cream.
Notes
For best results, use full-fat cream cheese and ensure all ingredients are at room temperature. Avoid overmixing the filling to prevent cracks in the cheesecake. A water bath can also help prevent cracking and ensure even baking, but is optional for this simplified recipe.