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 your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
- 3
Bake the crust
Bake in the preheated oven for 10 minutes. Remove from the oven and let cool slightly while you prepare the filling.
Filling
- 4
Mix the filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
- 5
Add sour cream and vanilla
Add the sour cream and vanilla extract to the mixture and beat until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed until just blended. Be careful not to overmix. Finally, add the all-purpose flour and mix until just incorporated.
- 7
Pour filling into crust
Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
- 9
Cool and chill
Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for one hour. After that, refrigerate for at least 4 hours, preferably overnight.
- 10
Serve
Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy your classic cheesecake!