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
Make the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for about 10 minutes, then allow to cool while preparing the filling.
Filling Preparation
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and mix until fully combined.
Combine Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture, mixing until smooth. Incorporate the eggs one at a time, mixing on low speed until just combined to avoid overmixing.
Add Flour
Gently fold in the flour until no lumps remain, ensuring the mixture is smooth.
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then remove from the oven and let cool to room temperature.
Chill the Cheesecake
Refrigerate the cheesecake for at least 4 hours, or overnight for best results, before removing it from the springform pan and serving.