Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the oven
Preheat your oven to 325°F (160°C).
- 2
Mix crust ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust
Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Remove from the oven and let it cool.
Filling
- 5
Prepare the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and sour cream
Add the granulated sugar and sour cream to the cream cheese. Mix until well combined.
- 7
Incorporate vanilla and eggs
Add the vanilla extract and beat in the eggs one at a time, mixing well after each addition.
- 8
Add flour
Finally, add the all-purpose flour and mix until just combined, being careful not to overmix.
- 9
Pour filling into crust
Pour the filling mixture onto the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggles when shaken.
- 11
Cool and chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.