Cheesecake Recipe
Classic New York-style cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture is well combined and resembles wet sand.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure it's evenly distributed. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and set aside to cool.
Filling Preparation
- 3
Prepare 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.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue mixing until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing gently after each addition. Be careful not to over-mix. Finally, add the flour and mix until just incorporated.
- 6
Pour into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 7
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
Cooling and Serving
- 8
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 9