Cheesecake Recipe
Classic New York-style cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and resembles wet sand.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to help compact the crust evenly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from oven and let cool while preparing the filling.
Filling
- 4
Beat the 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.
- 5
Add Sugar and Mix
Gradually add in the granulated sugar and continue to beat until well combined and fluffy.
- 6
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until fully integrated.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing to prevent air bubbles.
- 8
Add Flour
Sift in the all-purpose flour and mix on low speed until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and Refrigerate
Turn off the oven and crack the door, allowing the cheesecake to cool gradually for about 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, before serving.