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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted 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 create an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling
- 3
Blend the filling ingredients
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, sour cream, and vanilla extract, mixing until fully combined.
- 4
Add eggs and flour
Add the eggs one at a time, mixing on low speed after each addition until just combined. Finally, add the all-purpose flour and mix until smooth.
- 5
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 7
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, before serving.