A delightful cheesecake recipe with a creamy vanilla filling and a buttery graham cracker crust.
Preheat your oven to 325°F (160°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly to create a solid base.
Press the crust mixture into the bottom of a springform pan, ensuring an even layer.
Use the back of a spoon to smooth the surface.
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Softened cream cheese prevents lumps.
Add the granulated sugar and continue to beat until well combined.
Scrape down the sides of the bowl for even mixing.
Mix in the sour cream, eggs, and vanilla extract until the batter is smooth and creamy.
Add eggs one at a time for better incorporation.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently to remove air bubbles.
Bake the cheesecake in the preheated oven for 45 minutes, or until the center is set but still slightly jiggly.
Avoid opening the oven door during baking.
Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.
This gradual cooling helps maintain the texture.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Chilling allows the flavors to meld together.
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