Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Preheat the Oven
Preheat your oven to 325°F (160°C).
Mix Crust Ingredients
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Stir until well combined.
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
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
Beat Cream Cheese
In a large mixing bowl, beat 24 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, mixing until well combined.
Incorporate Flavorings
Add 1 tsp of vanilla extract and mix until fully incorporated.
Add Eggs
Add the 3 large eggs one at a time, mixing on low speed until just combined after each addition.
Mix in Flour
Add 2 tablespoons of all-purpose flour and mix until just combined. Be careful not to overmix the batter.
Pour Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.