Cheesecake Recipe

Time1h 30m

Serves10

Classic style with a graham cracker crust

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Ingredients

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1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup or your fingers to ensure it is packed tightly.
3
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 while you prepare the filling.

4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, approximately 2-3 minutes.
5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. 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 until just combined. Be careful not to overmix.
7
Add flour
Finally, add the all-purpose flour and mix on low speed until just incorporated. Scrape down the sides of the bowl as necessary.
8
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
9
Bake the cheesecake
Bake in the oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour.
10
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.