Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to press it down securely.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes until lightly browned. Remove from oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix Cream Cheese
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 Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until combined.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- 7
Add Flour
Sprinkle in the all-purpose flour and mix until just combined, ensuring there are no lumps.
- 8
Pour Filling into Crust
Carefully pour the cream cheese filling over the pre-baked graham cracker crust, smoothing out the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.