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 Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to ensure it is even and compact.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.
Filling Preparation
- 4
Mix 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.
- 5
Add Sugar and Other Ingredients
Add the granulated sugar, sour cream, vanilla extract, and flour to the cream cheese. Mix until fully combined, scraping down the sides of the bowl as necessary.
- 6
Incorporate the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 8
Bake the Cheesecake
Bake in the oven for 60-70 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- 9
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.