Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Use the bottom of a measuring cup to pack it tightly. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.
Filling Preparation
- 3
Mix the cream cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, approximately 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add in the granulated sugar and mix until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Finish with flour
Gently fold in the all-purpose flour until just combined. Be careful not to overwork the mixture.
- 7
Pour filling into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Baking and Cooling
- 8
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- 9
Cool and chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.