CHEESECAKE Recipe
Indulge in our creamy cheesecake, a delightful blend of rich cream cheese and a buttery graham cracker crust, perfect for satisfying your sweet cravings.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Cheesecake
Method
Instructions
Prepare the Crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth. Gradually add the sugar and continue to beat until well incorporated. Mix in the sour cream and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust in the springform pan. Bake in the preheated oven for 55-60 minutes or until the center is set. The edges should be firm while the center may still be slightly jiggly.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
Serve
Remove the cheesecake from the springform pan. Slice and serve plain or with your choice of toppings like fresh fruit, chocolate sauce, or whipped cream.
