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
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Prepare the Crust Mixture
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted 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. Make sure to pack it tightly and evenly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue beating until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Be careful not to overmix.
- 8
Add Flour
Finally, gently fold in the all-purpose flour until just combined. Do not overmix.
- 9
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the oven at 325°F (163°C) for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and Chill
Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.