Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
- 2
Form the crust
Press the crumb 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 pack it tightly.
- 3
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes, or until it is lightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling
- 4
Mix the filling
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 continue to beat until well combined. Then mix in the sour cream and vanilla extract until the mixture is smooth.
- 6
Incorporate the eggs
Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix.
- 7
Add flour
Finally, sprinkle in the all-purpose flour and mix just until incorporated.
- 8
Pour the filling
Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 10
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then remove it from the oven and allow it to cool completely at room temperature.
- 11
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight before serving.