Cheesecake Recipe
Rich and 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
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup to pack it tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes until golden brown. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the filling ingredients
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Scrape down the sides as needed.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and beat until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 7
Add flour
Finally, sprinkle in the all-purpose flour and mix until just incorporated, ensuring no lumps remain.
- 8
Pour into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan.
Baking
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes until the center is set but still slightly jiggly. The edges should look firm.
- 10
Cool and chill
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.