Cheesecake Recipe
Classic 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 bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to help pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the sugar and sour cream, mixing until well combined and smooth.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix well. Then, add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 8
Add Flour
Gently fold in the all-purpose flour until no dry spots remain. Be careful not to overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 11
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight.