Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined and crumbly.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Use the back of a measuring cup for a smooth surface.
- 3
Pre-bake Crust
Preheat your oven to 350°F (175°C) and bake the crust for about 8-10 minutes, or until slightly golden. Remove from the oven and let it cool.
Filling Preparation
- 4
Beat 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 Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined and smooth.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix until combined. Then add the eggs one at a time, mixing well after each addition until just combined.
- 7
Add Flour
Sift in the all-purpose flour and mix on low speed until just incorporated. Avoid overmixing.
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 10
Chill the Cheesecake
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving to allow it to set completely.
