Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the 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 all crumbs are evenly coated with butter.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to compact it well.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven 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 and vanilla
Gradually add the granulated sugar and vanilla extract to the cream cheese, beating until fully incorporated and smooth.
- 7
Incorporate sour cream
Add the sour cream to the mixture and beat until well combined.
- 8
Add eggs
Add the eggs, one at a time, mixing on low speed after each addition just until blended.
- 9
Add flour
Finally, add the all-purpose flour and mix until just combined, being careful not to overmix.
- 10
Pour filling into crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 11
Bake the cheesecake
Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool the cheesecake
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, which helps prevent cracks.
- 13
Refrigerate
After it has cooled, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, before serving.