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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a large bowl, combine graham cracker crumbs and granulated sugar. Pour the melted butter into the mixture and stir until all crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 2
Bake the crust
Place the pan in the preheated oven and bake for about 10 minutes, or until the crust is lightly golden. Remove the crust from the oven and allow it to cool while preparing the filling.
Filling
- 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. Gradually add in the granulated sugar and continue mixing until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and eggs (one at a time) to the cream cheese mixture, mixing well after each addition. Finally, add in the all-purpose flour and mix until just combined. Be careful not to overmix.
- 5
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 6
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about 1 hour.
- 7
Chill the cheesecake
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Topping
- 8
Add toppings (optional)
Before serving, top the chilled cheesecake with fresh fruit and a dollop of whipped cream if desired.