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 mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup to pack it tightly.
- 3
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 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.
- 5
Mix in Sugar and Sour Cream
Gradually add the granulated sugar and mix until fully incorporated. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 7
Incorporate Flour
Sift the all-purpose flour over the mixture and fold gently until no streaks remain.
- 8
Pour into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- 10
Chill
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before serving.