Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 10 minutes until it is lightly golden and set. Remove from the oven and let it cool.
Filling Preparation
- 4
Cream the Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar while mixing. Add the sour cream and vanilla extract, and mix until well combined.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Add Flour
Gently fold in the all-purpose flour until just incorporated. Avoid overmixing to keep the filling light and fluffy.
- 8
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for about 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.