Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and granulated sugar. Melt the unsalted butter and add to the mixture. Stir until well combined.
- 2
Form the crust
Press the mixture into the bottom of a 9-inch springform pan, ensuring it is evenly distributed and compact. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool slightly.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Mix in the sour cream and vanilla extract, blending until smooth.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overmix.
- 6
Finish the batter
Finally, add the all-purpose flour and mix until just combined.
- 7
Pour filling into crust
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- 9
Chill and serve
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight before serving. Slice and enjoy!