Cheesecake Recipe
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 325°F (163°C).
- 2
Mix the Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.
- 3
Press the Crust into the Pan
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from oven and set aside to cool.
Filling Preparation
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Mix
Gradually add the granulated sugar and continue to beat until fully incorporated.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until smooth.
- 8
Add Eggs One at a Time
Add the eggs one at a time, mixing on low speed until just combined after each addition. Be careful not to overmix.
- 9
Stir in Flour
Gently fold in the all-purpose flour using a spatula until just combined.
- 10
Pour Filling into Crust
Pour the cream cheese filling into the cooled crust, smoothing the top with a spatula.
- 11
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 12
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.