Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly and firmly. Bake in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Mix until fully incorporated and smooth.
- 5
Incorporate Eggs
Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
- 6
Add Flour
Finally, add all-purpose flour and mix gently until just combined.
Baking
- 7
Combine and Bake
Pour the cheesecake filling into the cooled crust in the springform pan. Smooth the top with a spatula.
- 8
Bake
Bake in the preheated oven at 325°F (163°C) for about 55-60 minutes, or until the center is set but slightly jiggly.
- 9
Cool Down
Turn off the oven and leave the cheesecake inside for another hour. Then remove from the oven and let it cool completely at room temperature.
- 10
Chill
Refrigerate the cheesecake for at least 4 hours (preferably overnight) before serving.