Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Filling
Method
Filling
- 1
Prepare the filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and beat until well combined.
- 2
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
- 3
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just blended. Be careful not to overmix.
- 4
Add flour
Gently fold in the all-purpose flour until just incorporated. The filling should be smooth and creamy.
- 5
Pour filling into crust
Pour the cheesecake filling into the cooled crust, spreading it evenly.
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 7
Cool and chill
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight before serving.