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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
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly coated with butter.
- 3
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer.
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool.
Filling Preparation
- 5
Mix Filling Ingredients
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar, continuing to beat until creamy.
- 6
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract until well combined.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 8
Add Flour
Gently fold in the all-purpose flour until no streaks remain.
Baking
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake Cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. Then remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
Serving
- 12
Release from Pan
Once chilled, carefully run a knife around the edge of the springform pan and release the sides.
- 13
Slice and Serve
Slice the cheesecake into wedges and serve plain or with your favorite fruit topping.
