Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Prepare the oven
Preheat your oven to 350°F (175°C).
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan and slightly up the sides. Ensure it’s packed tightly.
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly.
Filling Preparation
Beat the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
Incorporate vanilla and eggs
Add the vanilla extract and mix until incorporated. Then, add the eggs one at a time, mixing on low speed until just combined after each addition.
Add flour
Sprinkle in the flour and mix until just combined. Avoid overmixing to ensure a smooth texture.
Pour filling into crust
Pour the cheesecake filling into the cooled crust, spreading it evenly.
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool and chill
Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours (or overnight) before serving.