Cheesecake Recipe
Creamy cheesecake with 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 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and allow to cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- 4
Add Remaining Ingredients
Gradually add granulated sugar and continue to beat until well incorporated. Then, add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until just combined.
- 5
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 6
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an hour to cool gradually.
- 7
Chill and Serve
After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving. Remove the sides of the springform pan and slice to serve.
