Cheesecake Recipe

Time2h

Serves12

Creamy cheesecake with a graham cracker crust.

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Ingredients

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1
Preheat the Oven
Preheat your oven to 325°F (160°C) to prepare for baking the cheesecake.
2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
3
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan evenly, making sure it is packed tightly.
4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and allow to cool slightly.

5
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
6
Add Sugar and Mix
Gradually add granulated sugar and continue to beat until well combined and creamy.
7
Incorporate Sour Cream and Vanilla
Mix in sour cream and vanilla extract until fully incorporated.
8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
9
Fold in Flour
Gently fold in the all-purpose flour until just combined, ensuring no lumps remain.

10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
11
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
12
Cool the Cheesecake
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
13
Chill in the Fridge
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for best results.
14
Serve
Once chilled, remove the sides of the springform pan and slice the cheesecake to serve.