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. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Use the back of a measuring cup for even pressure.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden. Remove from the oven and set aside to cool.
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. Gradually add in the granulated sugar, mixing until well combined.
- 5
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing on low speed after each addition until just combined. Finally, add the flour and mix until smooth.
- 6
Pour the Filling
Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly.
- 7
Bake the Cheesecake
Bake the cheesecake in the oven at 350°F (175°C) for about 50-60 minutes, or until the center is set and slightly jiggly.
- 8
Cool the Cheesecake
Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour. This helps to prevent cracking.
- 9
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.