Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- 3
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers for even pressing.
- 4
Bake 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 Preparation
- 5
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.
- 6
Add Sugar
Gradually add in the granulated sugar and continue to beat until well combined, about 1-2 minutes.
- 7
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract, and beat until smooth.
- 8
Add Eggs
Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
- 9
Add Flour
Finally, add the all-purpose flour and mix until just combined. Do not overmix.
- 10
Add Filling to Crust
Pour the cream cheese mixture over the prepared crust in the springform pan.
- 11
Bake Cheesecake
Bake in the oven for 50-60 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 12
Chill Cheesecake
After it has cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.