Cheesecake Recipe
Classic 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 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar and continue to mix until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs to the cream cheese mixture. Beat on low speed until just combined. Be careful not to overmix. Finally, add the all-purpose flour and mix until smooth.
- 5
Combine and pour
Pour the cream cheese filling into the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.
Baking and Cooling
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about 1 hour.
- 7
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to let it set completely.
- 8
Serve
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve as desired, optionally topping with fruit or whipped cream.