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
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Use the bottom of a measuring cup to pack it down tightly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust in the preheated oven for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Mix 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 the granulated sugar and beat until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate Eggs
Add the eggs, one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing to prevent air bubbles.
- 7
Add Flour
Sift in the all-purpose flour and gently fold with a spatula until just combined. The mixture should be smooth and creamy.
Baking and Cooling
- 8
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- 9
Bake the Cheesecake
Bake in the 350°F (175°C) oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- 10
Cool and Chill
Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours, preferably overnight, to set completely.