Cheesecake Recipe
Classic 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 325°F (160°C).
- 2
Prepare the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
- 4
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Flour
Add the granulated sugar and flour to the cream cheese, mixing until fully incorporated and smooth.
- 6
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until well combined.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Be careful not to overmix.
- 8
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.
Baking
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.
