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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
Prepare the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until the crumbs are evenly coated with butter.
- 3
Shape the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create 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 about 10 minutes or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then, mix in the sour cream and vanilla extract until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 8
Add flour
Finally, add the all-purpose flour and mix until just incorporated.
- 9
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center slightly jiggles when shaken.
- 11
Cool the cheesecake
Turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for about 1 hour. Then, remove from the oven and let it cool to room temperature.
- 12
Chill
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight before serving.