Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- 3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, mixing until well combined.
- 5
Add remaining ingredients
Add the sour cream, vanilla extract, and flour. Mix until smooth. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.
- 6
Pour the filling
Pour the cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 7
Bake the cheesecake
Bake the cheesecake in the oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.
- 9
Serve
Once chilled, carefully remove the sides of the springform pan. Slice the cheesecake and serve as desired.
