Cheesecake Recipe
Creamy 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 350°F (175°C).
- 2
Combine Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while preparing the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Add Flour
Sprinkle in the all-purpose flour and mix until just incorporated.
- 9
Pour into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
Baking and Cooling
- 10
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for about 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.
- 12
Chill in the Refrigerator
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.