Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
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.
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
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.
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.
Combine and pour
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly.
Baking and Cooling
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.
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.