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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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
- 2
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 flat measuring cup to compact it tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden and set. Remove from the oven and let it cool slightly while preparing the filling.
Filling Preparation
- 4
Prepare 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 minutes.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to mix until fully incorporated. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Add eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- 7
Incorporate flour
Add the all-purpose flour and mix until just combined. The filling should be smooth and creamy.
- 8
Combine filling and crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 9
Bake the cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool the cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then remove from the oven and let it cool to room temperature.
- 11
Chill the cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.