Cheesecake Recipe
Classic New York-style cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is even. Use the bottom of a measuring cup to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
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.
- 6
Add Sugar
Gradually add the granulated sugar and continue beating until fully combined and smooth.
- 7
Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract, beating until smooth.
- 8
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- 9
Add Flour
Gently fold in the all-purpose flour until just combined, being careful not to overmix.
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 11
Bake the Cheesecake
Bake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be firm and the top lightly golden.
- 12
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.
