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
Prepare the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and allow to cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until fully incorporated.
- 5
Incorporate Eggs
Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- 6
Add Flour
Finally, add the all-purpose flour and mix just until combined. Avoid overmixing to keep the cheesecake light and fluffy.
- 7
Combine Filling and Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Baking
- 8
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
- 9
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.