Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until all crumbs are evenly coated with butter.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help compact it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then add the eggs one at a time, mixing on low speed until just incorporated after each addition.
- 8
Add Flour
Finally, add the all-purpose flour and mix until just combined, ensuring not to overmix.
Baking and Cooling
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to prevent cracking.
- 12
Chill in the Refrigerator
Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.