Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Make sure it is packed tightly and evenly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool slightly.
Filling Preparation
- 5
Prepare the Filling Mixture
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add in the granulated sugar and sour cream, continuing to mix until fully combined and smooth.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix well. Then, one at a time, add the eggs, mixing just until incorporated after each addition. Be careful not to overmix.
- 8
Add Flour
Gently fold in the all-purpose flour until just combined.
- 9
Pour the Filling
Pour the cheesecake filling into the cooled crust, spreading it evenly.
Baking and Cooling
- 10
Bake the Cheesecake
Bake in the oven at 325°F (160°C) for 55-70 minutes, or until the center is set but slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- 12
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set fully.