Cheesecake Recipe
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 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool.
Filling
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
- 4
Add remaining ingredients
Add sour cream, vanilla extract, and all-purpose flour to the cream cheese mixture. Mix until well blended.
- 5
Incorporate eggs
Add the eggs one at a time, mixing at low speed after each addition just until combined. Be careful not to overmix.
- 6
Pour into crust
Pour the cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula.
- 7
Bake the cheesecake
Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door slightly, letting the cheesecake cool in the oven for 1 hour.
- 8
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.
- 9
Serve
Once set, remove the cheesecake from the springform pan, slice, and serve. Enjoy your creamy cheesecake!