Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to pack it down tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Prepare 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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat 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 after each addition just until incorporated. Do not overmix. Finally, add the all-purpose flour and mix just until combined.
- 7
Pour and Bake the Filling
Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Then, remove it from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight before serving.