Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Instructions:
Make the crust:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Make the filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Beat in sour cream until combined.
- Pour filling over the cooled crust.
Bake the cheesecake:
- Place the springform pan in a water bath: Wrap the bottom of the springform pan in foil to prevent water from seeping in. Place the pan in a larger baking pan and fill the larger pan with hot water halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for an additional hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours before serving.
Tips:
- For a richer flavor, use full-fat cream cheese and sour cream.
- To prevent cracking, don’t overbake the cheesecake.
- For a smoother texture, strain the filling through a fine-mesh sieve before baking.
- To serve, run a knife around the edge of the cheesecake to loosen it from the pan.
Enjoy your homemade cheesecake!