Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Cheesecake Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted unsalted butter until fully combined.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to pack it down tightly.
- 3
Pre-bake Crust
Preheat the oven to 350°F (175°C). Once preheated, bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
Cheesecake Filling Preparation
- 4
Beat Cream Cheese
In a large mixing bowl, beat the 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 mix until well combined. Add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 7
Add Flour
Sift in the all-purpose flour and mix until just incorporated. This helps to prevent cracks in the cheesecake.
- 8
Pour Filling into Crust
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 10
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.