Cheesecake Recipe
Silky, rich, and perfectly balanced, our classic cheesecake sits on a buttery graham cracker crust for a timeless indulgence.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a flat measuring cup or your fingers to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Mix 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.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, mixing until well combined and smooth.
- 7
Add Vanilla and Eggs
Add the vanilla extract and mix until incorporated. Then, add the eggs one at a time, mixing on low speed just until combined after each addition.
- 8
Incorporate Flour
Sift the all-purpose flour over the mixture, then gently fold it in using a spatula until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 11
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
