Cheesecake Recipe
Rich and 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
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from oven and allow to cool.
Filling Preparation
- 3
Beat Cream Cheese
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 Sugar and Sour Cream
Add the granulated sugar and sour cream to the cream cheese. Mix until well combined and smooth, scraping down the sides of the bowl as necessary.
- 5
Incorporate Vanilla and Eggs
Add the vanilla extract. Then, add the eggs one at a time, mixing on low speed after each addition until just combined.
- 6
Add Flour
Finally, sprinkle in the all-purpose flour and mix until just combined. Be careful not to overmix.
- 7
Pour into Crust
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- 8
Bake the Cheesecake
Bake in the preheated oven at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 9
Cool and Chill
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually. Then, refrigerate for at least 4 hours or overnight before serving.