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 Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. You can use the back of a measuring cup to help pack it down.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 5
Prepare the Filling
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 the granulated sugar and sour cream to the cream cheese, mixing until combined and smooth.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix to combine. Then, add the eggs one at a time, mixing on low speed just until incorporated after each addition. Be careful not to overmix.
- 8
Add Flour
Sift the all-purpose flour over the filling mixture and fold it in gently until just combined.
Baking the Cheesecake
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour.
- 11
Chill the Cheesecake
After cooling, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set.
