Cheesecake Recipe
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 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. The mixture should resemble wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and mix until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.
- 7
Add flour
Finally, add the all-purpose flour and mix until just combined. The filling should be smooth and creamy.
Baking the Cheesecake
- 8
Combine and bake
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight for best results.