Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Preparing the Crust
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Combine Ingredients
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Making the Filling
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, continuing to beat until well combined and smooth.
- 7
Incorporate Flavorings
Mix in the vanilla extract and beat until fully incorporated.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 9
Add Flour
Gently fold in the all-purpose flour until just combined.
Baking the Cheesecake
- 10
Pour the Filling
Pour the cheesecake filling over the cooled crust in the springform pan.
- 11
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool and Refrigerate
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.