Cheesecake Recipe
Classic creamy, silky and smooth cheesecake in a buttery 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 Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the mixture resembles wet sand.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 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 cool.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Mix
Gradually add the granulated sugar while continuing to beat until fully incorporated.
- 7
Incorporate Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until well combined.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed just until blended after each addition. Do not overmix.
- 9
Add Flour
Gently fold in the all-purpose flour until just incorporated.
- 10
Pour into Crust
Pour the filling into the prepared crust, smoothing the top with a spatula.
- 11
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 12
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.