Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and set aside to cool.
Filling Preparation
- 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. Gradually add in the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, and flour to the cream cheese mixture, and beat until smooth. Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Pour into crust
Pour the filling into the cooled graham cracker crust, smoothing the top with a rubber spatula.
Baking
- 6
Bake the cheesecake
Place the springform pan in the oven and bake at 325°F (163°C) for about 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 7
Cool and chill
Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for about an hour. Then, remove it from the oven, cover with plastic wrap, and refrigerate for at least 4 hours or overnight before serving.
