Cheesecake Recipe
Creamy cheesecake with a graham cracker crust, served plain or with a fruit topping.
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Ingredients
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Crust
Filling
Optional Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Prepare the Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
Filling Preparation
- 4
Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Other Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract. Mix until well combined. Scrape down the sides of the bowl as needed.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined.
- 7
Add Flour
Gently fold in the all-purpose flour until just combined, being careful not to overmix.
Baking the Cheesecake
- 8
Pour the Filling
Pour the cheesecake filling into the cooled crust, spreading it evenly.
- 9
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then remove from the oven and let cool to room temperature before refrigerating.
- 11
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving
- 12
Add Toppings
If desired, top with fresh fruit or fruit sauce just before serving.
- 13
Slice and Serve
Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.