Cheesecake Recipe

Time2h 30m

Serves12

Rich and creamy cheesecake with a graham cracker crust.

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Ingredients

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1
Prepare the crust
Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until combined and the texture 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. Use a measuring cup or the bottom of a glass to pack it tightly.
3
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the 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.
5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
6
Incorporate the eggs
Add the eggs one at a time, beating well after each addition. Be careful not to over-mix.
7
Add flour
Finally, add the all-purpose flour and mix until just incorporated.
8
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

9
Bake the cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
10
Cool the cheesecake
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for about 1 hour.
11
Refrigerate
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to firm up before serving.