Cheesecake Recipe
Creamy cheesecake on a 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 350°F (175°C).
- 2
Mix Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer for the crust.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let it cool while preparing the filling.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 8
Add Flour
Add the all-purpose flour and mix gently until just incorporated.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
Baking the Cheesecake
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 12
Chill the Cheesecake
Remove the cheesecake from the oven, let it cool at room temperature for a bit, then refrigerate for at least 4 hours or overnight before serving.
