Go Back
An overhead shot of a fully chilled cheesecake on a cake stand. A slice is being lifted, revealing the creamy, dense texture and buttery graham cracker crust.

Chantal's Cheesecake Recipe

This classic cheesecake is rich, creamy, and smooth, with a buttery graham cracker crust. The secret to a flawless texture? Slow cooling in the oven to prevent cracks! Perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 533 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Oven

Ingredients
  

  • 15 graham crackers crushed
  • 2 tablespoons butter melted
  • 4 8 ounce packages cream cheese
  • 1 ½ cups white sugar
  • ¾ cup milk
  • 4 large eggs
  • 1 cup sour cream
  • ¼ cup all-purpose flour
  • 1 tablespoon vanilla extract

Instructions
 

  • Preheat & Prep: Preheat oven to 350°F and grease a 9-inch springform pan.
    An overhead shot of a mixing bowl filled with crushed graham crackers and melted butter. A spoon is stirring the mixture, creating a golden, crumbly texture.
  • Make the Crust: Mix crushed graham crackers and melted butter. Press into the pan.
    A close-up shot of a 9-inch springform pan with the graham cracker crust pressed firmly into the base. The crust looks evenly packed and ready for the filling.
  • Prepare the Filling: Beat cream cheese and sugar until smooth. Mix in milk, then add eggs one at a time.
    An overhead shot of a large mixing bowl where cream cheese and sugar are being beaten together until smooth and creamy. The texture is rich and velvety.
  • Final Mix: Blend in sour cream, flour, and vanilla until smooth.
    A mid-range shot of a springform pan filled with the smooth cheesecake batter. The surface is level, and it's ready to go into the oven.
  • Bake: Pour filling over crust and bake for 1 hour.
    A close-up shot of the baked cheesecake sitting in the oven with the heat turned off, cooling gradually. The edges are set, but the center looks slightly jiggly.
  • Cool Gradually: Turn oven off and let the cheesecake sit inside for 5-6 hours.
  • Chill & Serve: Refrigerate until fully set, then slice and enjoy!
    An overhead shot of a fully chilled cheesecake on a cake stand. A slice is being lifted, revealing the creamy, dense texture and buttery graham cracker crust.