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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the oven
Preheat your oven to 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- 3
Form the crust
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Make sure it's evenly packed.
- 4
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden. Remove from the oven and allow to cool slightly.
Filling Preparation
- 5
Prepare 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 sour cream
Gradually add in the granulated sugar, and continue to beat until combined. Add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Avoid overmixing.
- 8
Add flour
Finally, add the all-purpose flour and mix until just combined.
Assembly and Baking
- 9
Pour filling into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. A toothpick inserted should come out clean.
- 11
Cool the cheesecake
Once done, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
- 12
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.