Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Topping (optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch (23 cm) springform pan, ensuring it is evenly spread. Bake in the preheated oven for 8-10 minutes until set and lightly golden. Remove from the oven and let cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, sour cream, and vanilla extract, mixing until well blended.
- 4
Incorporate eggs
Add the eggs one at a time, mixing well after each addition. Be careful not to overmix. Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the cheesecake
Pour the cream cheese mixture into the cooled crust, smoothing the top with a spatula. Bake in the oven for 50-60 minutes, or until the edges are set, but the center still has a slight jiggle.
- 6
Cool and chill
Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.
Topping Preparation
- 7
Prepare the topping
Before serving, if desired, top the cheesecake with fresh berries and dust with powdered sugar for a delightful finish.