Cheesecake Recipe

Time2h

Serves12

Classic cheesecake with a graham cracker crust

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Ingredients

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1
Combine Crust Ingredients
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
2
Press into Pan
Transfer the crust mixture to a 9-inch springform pan. Press the mixture firmly into the bottom and slightly up the sides of the pan using the back of a measuring cup.
3
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

4
Blend 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.
5
Add Sugar and Sour Cream
Add granulated sugar and sour cream to the cream cheese. Mix on low speed until well combined and smooth.
6
Incorporate Eggs and Vanilla
Add the eggs one at a time, mixing on low speed after each addition until just combined. Stir in the vanilla extract.
7
Add Flour
Sprinkle the all-purpose flour over the mixture and mix just until incorporated, being careful not to overmix.
8
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust and smooth the top with a spatula.

9
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (165°C) for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
10
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.