Cheesecake Recipe
Classic cheesecake with a buttery biscuit base.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure an even layer.
- 3
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Prepare the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar and beat until well combined.
- 5
Incorporate Other Ingredients
Add the sour cream and vanilla extract to the cream cheese mixture, blending until smooth. Add the eggs one at a time, mixing on low speed until just combined after each addition.
- 6
Add Flour
Sift in the all-purpose flour and mix until just combined. Do not overmix.
- 7
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly.
- 8
Bake the Cheesecake
Bake in the oven for 50-60 minutes or until the center is set and only slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 9
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
