Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are well coated and resemble wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form 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 8-10 minutes until lightly golden. Remove from the oven and allow to cool while preparing the filling.
Filling
- 4
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and mix until well combined.
- 5
Add wet ingredients
Add the sour cream, vanilla extract, and mix until smooth. Be sure to scrape down the sides of the bowl to ensure everything is well mixed.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 7
Add flour
Finally, add the all-purpose flour and mix until just combined. The filling should be smooth and creamy.
- 8
Combine with crust
Pour the filling into the cooled crust in the springform pan, spreading it evenly.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool gradually for about 1 hour.
- 10
Chill the cheesecake
After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- 11
Serve
Once chilled, remove the cheesecake from the springform pan, slice, and serve as desired. Enjoy!
