Cheesecake Recipe

Time2h 30m

Serves12

Creamy cheesecake with a graham cracker crust.

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Ingredients

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1
Preheat the oven
Preheat your oven to 325°F (160°C).
2
Mix crust ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.

5
Beat cream cheese
In a large mixing bowl, beat 24 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, mixing until fully combined.
7
Incorporate vanilla and eggs
Add 1 tsp of vanilla extract and mix well. Then, add 3 large eggs, one at a time, mixing on low speed until just combined. Avoid over-mixing.
8
Add flour
Sift in 2 tbs of all-purpose flour and mix until just incorporated.
9
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

10
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-60 minutes or until the edges are set and the center is slightly jiggly.
11
Cool the cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
12
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.