Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust
- 1
Preheat the oven
Preheat your oven to 325°F (160°C).
- 2
Mix the crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool while you prepare the filling.
Filling
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
- 6
Add sugar and sour cream
Gradually add the granulated sugar and sour cream, continuing to beat until well combined.
- 7
Incorporate vanilla and eggs
Add vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed until just combined after each addition.
- 8
Add flour
Sprinkle in the all-purpose flour and mix until just incorporated. Be careful not to overmix.
- 9
Pour into crust
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and chill
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.