Cheesecake Recipe
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 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 8-10 minutes, until lightly golden. Remove from oven and allow to cool while you prepare the filling.
Filling Preparation
- 5
Mix 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 Sour Cream
Gradually add granulated sugar while continuing to mix. Then add sour cream and vanilla extract; beat until well combined.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Add Flour
Sift in the all-purpose flour and mix on low speed until just incorporated.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, 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 and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- 11
Cool and Chill
Turn off the oven and leave the cheesecake inside for 1 hour. Then remove it and allow it to cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
