Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Combine Crust Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Cheesecake Filling Preparation
- 5
Beat 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 Mix
Gradually add in 1 cup of granulated sugar and continue mixing until combined.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract to the mixture, and beat until smooth.
- 8
Add Eggs
Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- 9
Add Flour
Finally, add the all-purpose flour and mix just until combined. The batter should be smooth.
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust and spread it evenly.
- 11
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool and Chill
Turn off the oven and crack the door open to let the cheesecake cool gradually for about an hour. Then refrigerate for at least 4 hours, or overnight for best results.