Cheesecake Recipe
Classic New York style cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes or until golden brown. Remove from the oven and let it cool.
Filling Preparation
Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and continue to beat until well combined.
Add Remaining Ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture. Beat until just combined. Add the eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust in your springform pan. Smooth the top with a spatula.
Baking and Cooling
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for about 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Cool and Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.