Cheesecake Recipe
Classic New York 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 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted butter, and salt. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until fully incorporated. Then, add sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Add Flour
Gently fold in the all-purpose flour until just combined. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
Baking
- 8
Bake the Cheesecake
Place the springform pan in the preheated oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- 10
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.