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 350°F (175°C).
- 2
Combine Crust Ingredients
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let it cool.
Filling Preparation
- 5
Blend the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add granulated sugar and mix well. Then, add sour cream and vanilla extract, mixing until fully incorporated.
- 7
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 8
Incorporate Flour
Finally, add the all-purpose flour and mix until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
Baking and Cooling
- 10
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool and Chill
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.