Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use the back of a measuring cup to ensure it's tightly packed.
- 3
Bake the crust
Bake in the preheated oven for 8-10 minutes until golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in 1 cup of granulated sugar, continuing to beat until well combined.
- 5
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until just combined.
- 6
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
- 8
Chill
Remove the cheesecake from the oven, cover with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, before serving.