Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until the crumbs are well coated and hold together when pressed.
- 2
Press the crust into the pan
Transfer the mixture to a 9-inch springform pan and press it firmly into the bottom and slightly up the sides to form an even layer. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. Make sure there are no lumps.
- 4
Add remaining ingredients
Add 0.5 cups of sour cream, 1 tsp of vanilla extract, and 3 large eggs one at a time, beating well after each addition. Finally, add 0.25 cups of all-purpose flour and mix until just combined.
- 5
Pour filling into crust
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- 6
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about 1 hour.
- 7
Chill and serve
After the cheesecake is cooled, refrigerate for at least 4 hours or overnight before serving. Carefully remove the sides of the springform pan before slicing and serving.
