Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is well combined and resembles wet sand.
- 3
Form the crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed. Use the back of a measuring cup to pack it tightly.
- 4
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the 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.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until fully incorporated and smooth.
- 7
Add vanilla and eggs
Add vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Incorporate flour
Gently fold in the all-purpose flour until just combined. The mixture should be smooth and lump-free.
- 9
Pour filling into crust
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- 11
Cool and chill
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.