Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the oven
Preheat your oven to 325°F (160°C).
- 2
Mix the crust ingredients
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and set aside to cool slightly.
Filling Preparation
- 5
Mix the cream cheese
In a large mixing bowl, beat 24 oz of cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add sugar and sour cream
Add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese. Mix until fully incorporated.
- 7
Add vanilla and eggs
Add 1 tsp of vanilla extract and the 3 eggs, one at a time, mixing well after each addition.
- 8
Incorporate flour
Add 2 tablespoons of all-purpose flour and mix until just combined. Be careful not to overmix.
- 9
Pour into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and chill
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.
