Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and the mixture resembles damp sand.
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Use the back of a measuring cup or your fingers to pack it tightly.
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, until it is lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling
Make the filling
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.
Add sugar and sour cream
Gradually add in the granulated sugar and continue to beat until well combined. Then, mix in the sour cream and vanilla extract until smooth.
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
Add flour
Sift the all-purpose flour over the mixture and gently fold it in until just combined.
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still slightly jiggles. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight for the best texture.