Cheesecake Recipe
Classic cheesecake with a biscuit base.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated with butter.
- 3
Form the Crust
Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form an even layer. Make sure to pack it tightly. Bake in the preheated oven for 10 minutes.
- 4
Cool the Crust
Remove the crust from the oven and allow it to cool while you prepare the filling.
Filling Preparation
- 5
Blend Filling Ingredients
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well blended.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix until combined. Then, add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.
- 8
Add Flour
Sift in the all-purpose flour and mix on low speed until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.