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
Mix crust ingredients
In a mixing bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake in the preheated oven for 8-10 minutes until golden brown. Remove from oven and let cool.
Filling Preparation
- 4
Beat cream cheese
In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream, mixing until well incorporated.
- 6
Add vanilla and eggs
Add 1 tsp of vanilla extract, and then add 3 large eggs one at a time, mixing well after each addition until fully combined.
- 7
Incorporate flour
Finally, add 2 tablespoons of all-purpose flour and mix until smooth.
Baking and Cooling
- 8
Pour filling into crust
Pour the cheesecake filling over the prepared crust in the springform pan.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly.
- 10
Cool and refrigerate
Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour. Afterward, refrigerate for at least 4 hours or overnight before serving.