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 large bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and stir until the mixture resembles wet sand.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 3
Mix the Filling
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.
- 4
Add Ingredients
Gradually add the granulated sugar and continue to mix until fully combined. Add the sour cream, vanilla extract, and mix until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add Flour
Sift in the all-purpose flour and gently fold it into the mixture until no lumps remain.
- 7
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, spreading it evenly.
Baking
- 8
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool the Cheesecake
Turn off the oven and crack the oven door, letting the cheesecake cool inside for 1 hour. This helps prevent cracking.
- 10
Chill
After it has cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, before serving.