Cheesecake Recipe
Creamy 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 the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.
- 2
Form the crust
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
Filling
- 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. Gradually add in the granulated sugar, mixing until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined.
- 7
Bake the cheesecake
Pour the filling into the cooled graham cracker crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- 8
Cool and chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.