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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 medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated with butter.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it’s compact. Bake in the preheated oven for 10 minutes, then remove and let cool.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and beat well.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Mix until well combined. Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix.
- 5
Bake the cheesecake
Pour the cream cheese filling into the cooled crust. Bake in the oven at 325°F (163°C) 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 another hour.
- 6
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Then, cover and refrigerate for at least 4 hours, preferably overnight, before serving.