Cheesecake Recipe
Classic 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
Prepare the Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
Filling Preparation
- 5
Prepare the Cream Cheese
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.
- 6
Add Sugar and Flour
Gradually add the granulated sugar and flour, mixing until well incorporated and smooth.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract. Mix until fully blended and creamy.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, spreading it evenly.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool Down
Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
- 12
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.