Cheesecake (no Toppings) Recipe
Make Cheesecake (no Toppings) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to pack it tightly and evenly.
- 3
Pre-bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and sour cream
Gradually add in the granulated sugar and continue mixing until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate the 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
Finally, sprinkle in the all-purpose flour and mix until just incorporated. The filling should be smooth and creamy.
Baking
- 8
Combine and bake
Pour the cheesecake filling over the cooled crust in the springform pan. Spread it evenly with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool down
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly, which helps prevent cracking.
- 11
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan and serving.
