Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is well combined and resembles wet sand.
- 3
Form the Crust
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, continuing to beat until well blended.
- 7
Incorporate Vanilla and Eggs
Mix in the vanilla extract. Then, add the eggs one at a time, mixing on low speed after each addition until just combined.
- 8
Add Flour
Finally, gently fold in the all-purpose flour until no streaks remain.
- 9
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and Chill
Once baked, turn off the oven and crack the door. Let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.