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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Combine Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to pack it tightly.
- 4
Pre-bake the Crust
Bake the crust in the preheated oven for about 10 minutes, until set and lightly golden. Remove from the oven and let it cool slightly.
Filling Preparation
- 5
Beat 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 beat until well combined and fluffy. Add the sour cream and vanilla extract; mix until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Add Flour
Gently fold in the all-purpose flour using a spatula until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
Baking
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- 11
Cool in Oven
Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- 12
Chill the Cheesecake
Remove the cheesecake from the oven and let it come to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.