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 the crust ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir 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.
- 4
Bake the crust
Place the springform pan in the preheated oven and bake for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the cream cheese
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and mix
Gradually add the granulated sugar and continue beating until well blended.
- 7
Incorporate sour cream and vanilla
Add the sour cream and vanilla extract to the mixture, and mix until just combined.
- 8
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 9
Add flour
Finally, add the all-purpose flour and mix until just incorporated.
- 10
Pour filling into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 11
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool the cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove it and allow it to cool at room temperature before refrigerating.
- 13
Chill before serving
Refrigerate the cheesecake for at least 4 hours or overnight before serving.