A rich and creamy cheesecake with a buttery graham cracker crust, baked to perfection and chilled for a smooth, velvety texture. This easy recipe delivers a classic dessert that’s perfect for any occasion.
In a large bowl, combine 1 and a half cups (180 g) of crushed graham crackers with 2 tablespoons of granulated sugar. Mix well.
Add 1/4 cup (65 g) of unsalted butter and mix with a spoon or your clean fingers until the mixture resembles moist sand.
Press the crumb mixture evenly into the bottom and about one inch up the sides of a 9-inch (23 cm) springform pan.
Bake the crust in the preheated oven at 350°F (175°C) for 15 minutes.
Place three 8-ounce blocks of cream cheese at room temperature into a mixer bowl.
Beat on low to medium speed for about one minute until the cream cheese is smooth.
Gradually add 1 cup (200 g) of granulated sugar in portions, continuing to mix on low speed. Scrape down the bowl after each addition. Add 1/4 teaspoon of salt and 2 teaspoons of vanilla extract.
Add the eggs one at a time, mixing well on low speed and scraping the bowl between each addition.
Mix in 1/2 cup (120 g) of sour cream on low speed for another 1-2 minutes until the batter is silky smooth.