Cheesecake Recipe
Creamy cheesecake on 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 bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 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 or until lightly golden. Remove from the oven and let it cool.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat 24 oz of softened cream cheese until smooth and creamy. Gradually add 1 cup of granulated sugar and continue to beat until well combined.
- 4
Add sour cream and vanilla
Mix in 0.5 cups of sour cream and 1 tsp of vanilla extract until fully incorporated.
- 5
Incorporate eggs
Add 3 large eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 6
Add flour
Gently fold in 2 tbs of all-purpose flour until just combined. Ensure there are no lumps.
Baking and Cooling
- 7
Bake the cheesecake
Pour the filling over the cooled graham cracker crust in the springform pan. Bake at 325°F (160°C) for 50-60 minutes or until the center is set but slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour to prevent cracking. Afterward, remove the cheesecake from the oven and let it cool to room temperature.
- 9
Chill in the refrigerator
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.
