Cheesecake Recipe
Classic 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 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. Make sure to pack it tightly and evenly to create a solid crust.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove from the oven and set aside to cool.
Filling
- 4
Mix the filling
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.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then, add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 7
Add flour
Finally, add the all-purpose flour and mix until just combined. Avoid overmixing to ensure a smooth texture.
- 8
Pour filling into the crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 9
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 55-70 minutes, or until the center is set but slightly jiggly.
- 10
Cool and refrigerate
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight before serving.