Cheesecake Recipe
Rich and 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 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until the mixture resembles wet sand.
- 2
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly. Bake in the preheated oven for 10 minutes. Remove from the oven and let cool while you prepare the filling.
Filling Preparation
- 3
Mix 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.
- 4
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.
- 5
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Add flour
Sift the all-purpose flour over the mixture and fold it in gently until fully incorporated.
Baking and Cooling
- 7
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake at 350°F (175°C) for 55-60 minutes, or until the center is set but still slightly jiggly.
- 8
Cool the cheesecake
Turn off the oven and crack the oven door open, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
- 9
Chill
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours, preferably overnight, before serving.