Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the graham cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake in the preheated oven for 10 minutes. Remove from oven and let cool.
Filling Preparation
- 3
Make the Filling
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.
- 4
Add Remaining Ingredients
Gradually add the granulated sugar, sour cream, and vanilla extract to the cream cheese, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated.
- 5
Incorporate Flour
Sift in the all-purpose flour and gently fold it into the mixture until fully combined and smooth.
- 6
Pour the Filling
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
Baking
- 7
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours before serving.