Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust
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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, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to create an even layer. Bake in the preheated oven for 8-10 minutes until set. Remove from the oven and allow to cool.
Filling Preparation
- 3
Mix the filling ingredients
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition.
- 4
Add flour
Sift the all-purpose flour over the cream cheese mixture and gently fold it in until just combined. Avoid overmixing.
- 5
Pour into crust
Pour the filling into the cooled graham cracker crust, spreading it evenly with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-60 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door, allowing the cheesecake to cool slowly in the oven for about 1 hour.
- 7
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
