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 the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until well combined and crumbly.
- 3
Form the 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 to compact it.
- 4
Pre-bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Blend 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 and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese. Mix until well incorporated, scraping down the sides of the bowl as needed.
- 7
Add Vanilla and Eggs
Add the vanilla extract and mix until just combined. Then, add the eggs one at a time, mixing on low speed until just blended after each addition.
- 8
Incorporate Flour
Add the all-purpose flour and mix on low speed until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 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 open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.