Cheesecake Recipe
Classic New York cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles wet sand.
- 2
Press the crust
Transfer the crumb mixture to a 9-inch springform pan. Press the mixture firmly into the bottom and slightly up the sides of the pan using your fingers or the bottom of a measuring cup. Bake in the preheated oven for about 8-10 minutes until golden. Remove from the oven and let cool while preparing the filling.
Filling
- 3
Make 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. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
- 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. Finally, add the flour and mix until just combined.
- 6
Pour filling into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 7
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 door open, allowing the cheesecake to cool slowly for about 1 hour.
- 8
Chill and serve
After cooling, refrigerate the cheesecake for at least 4 hours or overnight before serving. Remove from the springform pan, slice, and enjoy your classic New York cheesecake!