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 the oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are fully coated.
- 2
Form the crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly.
- 3
Bake
Bake the crust in the preheated oven for 10 minutes, then remove and allow to cool while you prepare the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add granulated sugar and continue mixing until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just incorporated. Be careful not to overmix.
- 7
Add flour
Sprinkle in the all-purpose flour and mix just until combined.
- 8
Fill the crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 9
Bake
Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.