Cheesecake Recipe
Classic cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to pack it tightly. Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 3
Mix the Filling
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. Gradually add in the granulated sugar and continue to beat until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and large eggs, one at a time, mixing well after each addition. Finally, add the flour and mix until just combined. Do not overmix.
- 5
Combine with Crust
Pour the cream cheese filling over the cooled graham cracker crust and smooth the top with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 7
Chill
After cooling, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
