Classic Cheesecake
A rich, creamy baked cheesecake on a buttery graham cracker crust.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 480 min
- Active
- 30 min
- Serves
- 10
- Difficulty
- Medium
- Cuisine
- american
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Crust
Filling
Steps
Heat the oven to 165°C (325°F). Mix the crushed crackers with melted butter and press into the bottom of a 23cm springform pan.
Beat the cream cheese and sugar until smooth and no lumps remain.
Beat in the eggs one at a time on low speed, then the vanilla and sour cream, mixing just until combined.
Pour the filling over the crust and bake 55-65 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
Chill uncovered until fully cold, at least 6 hours or overnight, before slicing.
A cracked top is only a looks problem — it still tastes great.