Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the crust
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Press into pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until slightly golden. Remove from the oven and let it cool.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the granulated sugar and continue to beat until well combined.
- 4
Add remaining ingredients
Add the sour cream, vanilla extract, eggs, and all-purpose flour to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
- 5
Pour into crust
Pour the cream cheese filling into the cooled graham cracker crust, spreading it evenly.
Baking
- 6
Bake the cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
Cooling and Serving
- 7
Cool and refrigerate
Remove the cheesecake from the oven and allow it to cool at room temperature for about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 8
Serve
Once chilled, carefully release the cheesecake from the springform pan. Slice and serve as is or with your favorite toppings like fruit, chocolate sauce, or whipped cream.