Cheesecake Recipe
Creamy cheesecake with 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 crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix 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. Use the bottom of a measuring cup to pack it down tightly.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool.
Filling Preparation
- 5
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer. Gradually add granulated sugar and continue to beat until well combined.
- 6
Add remaining filling ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until smooth and creamy.
- 7
Pour filling into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
- 8
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 leave the cheesecake inside for 1 hour.
- 9
Cool and refrigerate
Remove the cheesecake from the oven, let it cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.