Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix the Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use a flat-bottomed measuring cup or your fingers to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.
- 8
Add Flour
Finally, add the all-purpose flour and mix on low speed until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the prepared crust, spreading it evenly.
- 10
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 crack the oven door, allowing the cheesecake to cool in the oven for 1 hour.
- 11
Cool and Refrigerate
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.