Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and allow to cool.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Beat until smooth. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid over-mixing.
- 5
Combine with the crust
Pour the filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for about 50-60 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour.
- 7
Chill and serve
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving. Release the springform pan and slice to serve.