Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 3
Form the crust
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the bottom of a measuring cup to help pack it down.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes or until lightly golden. Remove from the oven and let cool while preparing the filling.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add sugar
Gradually add the granulated sugar to the cream cheese, beating until fully incorporated and smooth.
- 7
Add sour cream and vanilla
Mix in the sour cream and vanilla extract, beating until well combined.
- 8
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Avoid overmixing to keep the filling light.
- 9
Add flour
Gently fold in the all-purpose flour until just combined.
- 10
Pour the filling
Pour the cream cheese filling over the cooled crust in the springform pan.
- 11
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour.
- 12
Cool and chill
After cooling, remove the cheesecake from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours, preferably overnight, before serving.
