A delightful cheesecake recipe with a rich, creamy filling and a buttery graham cracker crust.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
Combine the crushed graham crackers, melted butter, and sugar in a mixing bowl until well mixed.
Mix thoroughly to ensure the crust holds together when pressed.
Press the crust mixture evenly into the bottom of a springform pan and set aside.
Use the bottom of a glass to press the crust firmly and evenly.
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Ensure the cream cheese is softened for easier mixing.
Add the sour cream and vanilla extract to the mixture and blend well.
Mix until the ingredients are fully incorporated for a uniform filling.
Add the eggs one at a time, mixing just until combined after each addition.
Avoid overmixing to prevent air bubbles in the batter.
Pour the filling over the prepared crust in the springform pan.
Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is almost set.
Place a pan of water on the lower oven rack to prevent cracking.
Turn off the oven and let the cheesecake cool inside for 1 hour.
This gradual cooling helps prevent the cheesecake from cracking.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Chilling overnight allows the flavors to meld and the texture to set perfectly.
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