Cheesecake Recipe
Rich and creamy cheesecake with a graham crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes at 350°F (175°C) until lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
Prepare 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 Sugar and Sour Cream
Gradually add the granulated sugar and beat until well combined. Add the sour cream and vanilla extract, and mix until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 6
Add Flour
Sift the flour over the mixture and gently fold it in until just combined.
Baking and Cooling
- 7
Pour and Bake
Pour the filling into the cooled crust and smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.