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 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix 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 to create an even layer. Bake in the preheated oven for about 10 minutes, then remove and let cool.
Filling Preparation
- 3
Mix the filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, mixing until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined. Be careful not to overmix.
Baking and Cooling
- 5
Bake the cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 6
Cool the cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.