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 crust ingredients
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated.
- 3
Press into pan
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Make sure to press it firmly.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes until slightly golden. Remove and let it cool.
Filling Preparation
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
- 6
Add sugar and sour cream
Gradually add the sugar and mix until combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.
- 8
Add flour
Finally, add the flour and mix until just combined. Do not overmix.
- 9
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan.
Baking and Cooling
- 10
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool the cheesecake
Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door slightly ajar.
- 12
Chill in refrigerator
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.