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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 mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact the crust evenly. Bake for 8-10 minutes until set. Remove from oven and let cool.
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, about 2-3 minutes.
- 4
Add the sugar and sour cream
Gradually add granulated sugar and continue to beat until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Add flour
Sprinkle in the all-purpose flour and mix until just combined, ensuring no lumps remain.
- 7
Pour into crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 8
Bake the cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set and the edges are slightly puffed. The center may still have a slight jiggle.
- 9
Cool and refrigerate
Turn off the oven and crack the door to let the cheesecake cool in the oven for about 1 hour. Remove from oven, let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.