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 (163°C).
- 2
Prepare the Crust Mixture
In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted unsalted butter, and salt. Mix until all crumbs are evenly coated with butter.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure it is tightly packed.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, until set and lightly browned. Remove from oven and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 7
Incorporate Eggs
Add the eggs one at a time, beating well after each addition. Make sure not to overmix. Finally, add the all-purpose flour and mix until just combined.
- 8
Pour into Crust
Pour the cheesecake filling into the prepared graham cracker crust, spreading it evenly with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 10
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.
- 11
Chill in Refrigerator
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
