Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Combine Ingredients
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Use the back of a measuring cup to compact it tightly.
- 3
Pre-bake Crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool.
Filling Preparation
- 4
Mix Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar while continuing to beat. Then add the sour cream and vanilla extract, mixing until well combined.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing well after each addition until fully incorporated. Be careful not to overmix.
- 7
Add Flour
Gently fold in the all-purpose flour until just combined. Do not overmix.
Baking the Cheesecake
- 8
Combine Layers
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 9
Bake
Bake in the preheated oven at 325°F (160°C) for 55-70 minutes, or until the center is set but slightly wobbly.
- 10
Cool and Chill
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, before serving.