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
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- 2
Mix Ingredients
Stir the mixture until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Pre-bake the Crust
Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, then remove and let it cool.
Filling Preparation
- 5
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar
Gradually add 1 cup of granulated sugar and continue to beat until well combined.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until fully incorporated.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 9
Fold in Flour
Gently fold in the all-purpose flour until no lumps remain.
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
- 11
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 55-65 minutes, or until the center is set but slightly jiggly.
- 12
Cool and Refrigerate
Turn off the oven, crack the oven door, and allow the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.