Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Graham Cracker Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs and granulated sugar. Melt the unsalted butter and pour it into the bowl, mixing until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- 4
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue to beat until well combined. Then, add in the sour cream and vanilla extract, beating until smooth.
- 5
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing to prevent air bubbles.
- 6
Add Flour
Sprinkle the all-purpose flour over the mixture and mix on low speed until just combined.
Baking the Cheesecake
- 7
Combine and Bake
Pour the cream cheese filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula and place in the oven. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- 8
Cool and Chill
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours, preferably overnight, before serving.