Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted 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 springform pan to form an even layer. Use the bottom of a measuring cup to help pack it down tightly.
- 3
Bake the crust
Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Beat the 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.
- 5
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and the sour cream to the cream cheese, mixing until well combined and smooth.
- 6
Add vanilla and eggs
Add the vanilla extract and mix until incorporated. Then, add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- 7
Incorporate flour
Add the all-purpose flour and mix on low speed until just combined.
- 8
Pour filling into crust
Pour the filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about 1 hour.
- 10
Chill the cheesecake
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight before serving.