Cheesecake Recipe
Rich and creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat Oven
Preheat your oven to 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined.
- 3
Form Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- 4
Bake Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow to cool slightly.
Filling Preparation
- 5
Prepare Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add granulated sugar and sour cream to the cream cheese, mixing until fully incorporated.
- 7
Mix in Vanilla and Flour
Add vanilla extract and all-purpose flour, mixing until combined.
- 8
Add Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 9
Pour Filling
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 10
Bake Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- 12
Chill Before Serving
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.