Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
- 1
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup for a smooth finish.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for about 8-10 minutes until it's lightly golden. Remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 4
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add in the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 7
Add Flour
Sift in the all-purpose flour and gently fold it into the mixture until just combined.
- 8
Pour into Crust
Pour the cheesecake filling into the cooled crust, spreading it evenly with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 55-70 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then refrigerate for at least 4 hours, preferably overnight.