Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat the oven to 325°F (163°C). 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 mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your hands to ensure an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool while preparing the filling.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, mixing until well combined and fluffy.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until just combined. Be careful not to overmix.
- 5
Bake the cheesecake
Pour the cream cheese filling over the cooled crust in the springform pan. Bake in the oven for about 60-70 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to prevent cracking.
- 6
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight for the best flavor and texture.