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
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix well until the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly distributed.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while preparing the filling.
Filling Preparation
- 5
Beat Cream Cheese
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.
- 6
Add Sugar and Other Ingredients
Gradually add granulated sugar, sour cream, and vanilla extract. Continue to beat until well combined.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Add Flour
Sift in the all-purpose flour and gently fold it into the mixture until fully incorporated.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Baking
- 10
Bake the Cheesecake
Bake in the preheated oven for 55-70 minutes, or until the center is set and a slight jiggle remains.
- 11
Cool the Cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- 12
Chill in the Refrigerator
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.