Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. You can use the back of a measuring cup to help with this.
- 3
Bake the Crust
Preheat your oven to 350°F (175°C) and bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and set aside to cool.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing well until fully combined and smooth.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then add the eggs one at a time, mixing on low speed after each addition until just combined.
- 7
Add Flour
Gently fold in the all-purpose flour until fully incorporated, being careful not to overmix.
Baking
- 8
Combine Crust and Filling
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- 9
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and Refrigerate
Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight before serving.
