Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 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. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Make sure it's evenly packed.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes, or until golden brown. Remove from oven and allow to cool while preparing the filling.
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.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and mix until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed just until combined after each addition. Be careful not to overmix.
- 7
Add flour
Finally, add the all-purpose flour and mix until just incorporated.
- 8
Pour into crust
Pour the cheesecake filling over the cooled crust in the springform pan and smooth the top with a spatula.
- 9
Bake the cheesecake
Reduce the oven temperature to 325°F (160°C) and bake the cheesecake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
- 10
Cool and refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, or overnight for best results.