Cheesecake Recipe
Classic 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 325°F (163°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- 3
Form the crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to pack it tightly and evenly.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool slightly.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add sugar and mix
Gradually add the granulated sugar and beat until well combined and fluffy.
- 7
Incorporate sour cream and vanilla
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully combined.
- 8
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 9
Add flour
Sprinkle in the all-purpose flour and mix until just incorporated.
Baking the Cheesecake
- 10
Pour filling into crust
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan.
- 11
Bake the cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool and chill
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Then, remove from the oven and refrigerate for at least 4 hours, preferably overnight.