Cheesecake Recipe
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 your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for about 10 minutes, then remove and let it cool.
Filling Preparation
- 3
Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 3-5 minutes. Scrape down the sides of the bowl as necessary.
- 4
Add Sugar and Other Ingredients
Gradually add in the granulated sugar, sour cream, and vanilla extract. Mix until well incorporated.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 6
Add Flour
Sprinkle the flour over the mixture and gently mix until just combined. The filling should be smooth and creamy.
Baking and Cooling
- 7
Assemble and Bake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 8
Cool the Cheesecake
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 9
Refrigerate
Remove the cheesecake from the oven, cover it, and refrigerate for at least 4 hours, preferably overnight before serving.