Cheesecake Recipe

Time2h

Serves12

Classic cheesecake with a graham cracker crust.

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Ingredients

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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 unsalted butter. Mix until the mixture resembles wet sand.
2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool.

3
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
4
Add the sugar
Gradually add the granulated sugar to the cream cheese, mixing until combined and smooth, about 1-2 minutes.
5
Incorporate the sour cream and vanilla
Add sour cream and vanilla extract to the mixture. Beat on low speed until fully combined.
6
Add eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
7
Finish the batter
Finally, sift the all-purpose flour over the batter and mix gently until just incorporated.
8
Pour into the crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan, smoothing the top with a spatula.
9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
10
Cool and chill
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing from the springform pan and serving.