Cheesecake Recipe
Creamy cheesecake on a biscuit base.
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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 and granulated sugar. Pour in the melted butter and 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 about 10 minutes, then remove and allow to cool.
Filling
- 3
Prepare the Filling
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.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined. Scrape down the sides of the bowl as needed.
- 5
Incorporate Vanilla and Eggs
Add the vanilla extract and mix well. Then, add the eggs one at a time, beating on low speed until just combined. Do not overmix.
- 6
Add Flour
Finally, sprinkle in the all-purpose flour and mix until just incorporated, ensuring the batter is smooth and creamy.
- 7
Combine and Bake
Pour the filling over the prepared crust in the springform pan. Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 8
Cool and Chill
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
