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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.
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Prep Time 30 minutes
Cook Time 1 hour
Additional Time 6 hours
Total Time 7 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 533
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool Gradually: Turn oven off and let the cheesecake sit inside for 5-6 hours.
  7. 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.