Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure to pack it tightly. Use the bottom of a measuring cup to help press it down evenly.
- 3
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes, or until it is lightly golden. Remove from 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 using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add sugar and vanilla
Gradually add in the granulated sugar and vanilla extract, continuing to mix until well combined. Scrape down the sides of the bowl as needed.
- 6
Incorporate sour cream and eggs
Add the sour cream and mix until just combined. Then, add the eggs one at a time, mixing on low speed until each egg is fully incorporated before adding the next.
- 7
Add flour
Lastly, sprinkle the all-purpose flour over the mixture and blend until smooth. Be careful not to overmix.
Baking and Cooling
- 8
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 55-65 minutes, or until the center is set but slightly jiggly. It will firm up as it cools.
- 10
Cool and chill
Turn off the oven and crack the door, letting the cheesecake cool in the oven for about an hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.