Cheesecake Recipe

Time2h

Serves12

Creamy cheesecake with a graham cracker crust

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Ingredients

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1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly.
2
Form the crust
Press the crumb mixture evenly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your hands to compact it firmly.
3
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes or until it is lightly golden. Remove from the oven and let it cool while preparing the filling.

4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
5
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and continue mixing until well combined. Add 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 until just combined. Be careful not to overmix.
7
Add flour
Gently fold in the all-purpose flour until just incorporated, ensuring not to overmix.
8
Pour the filling
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
10
Cool and refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover it with plastic wrap and refrigerate for at least 4 hours or overnight before serving.