Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, then remove and allow to cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add in the granulated sugar, and continue beating until well combined.
- 4
Incorporate Other Ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Beat until smooth. Add the eggs one at a time, mixing on low speed after each addition until just combined.
- 5
Baking and Cooling
- 6
Bake the Cheesecake
Place the cheesecake in the oven and bake for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 7
Cool Down
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about 1 hour. Then, remove from the oven and let it cool completely at room temperature.
- 8
Chill Before Serving
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.