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Ingredients
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Crust
Filling
Topping (Optional)
Method
Crust Preparation
- 1
Make the Crust
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 of a 9-inch springform pan. Ensure it's evenly spread and compacted.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well combined and smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 7
Add Flour
Finally, add the all-purpose flour and mix until just incorporated into the batter.
Baking
- 8
Combine and Bake
Pour the cheesecake filling over the pre-baked crust in the springform pan. Smooth the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Serving
- 11
Serve the Cheesecake
Slice the cheesecake into wedges and serve chilled. Top with fresh strawberries or raspberries and whipped cream if desired.