Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed. Bake in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Filling
- 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.
- 4
Add Sweetener and Flavor
Gradually add the granulated sugar to the cream cheese, mixing well after each addition. Then add the sour cream and vanilla extract, mixing until fully combined.
- 5
- 6
Add Flour
Finally, add the all-purpose flour and mix until just combined. Ensure there are no lumps.
- 7
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven for an additional hour.
- 9
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, preferably overnight, before serving.