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 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the mixture, stirring until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Filling Preparation
- 3
Make the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar, mixing until fully incorporated.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and beat until the mixture is smooth and well combined.
- 5
Combine and pour
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Baking and Cooling
- 6
Bake the cheesecake
Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- 7
Cooling
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours, or overnight, before serving.
