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 the Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly spread. Use the back of a measuring cup for even pressure.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let cool while preparing the filling.
Filling Preparation
- 5
Prepare the Filling
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 granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and one egg at a time, mixing on low speed until just incorporated after each addition.
- 8
Add Flour
Sift the all-purpose flour into the mixture and gently fold it in until just combined. Do not overmix.
- 9
Pour the Filling
Pour the filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 10
Bake the Cheesecake
Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.
- 12
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving.
