Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (163°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to ensure it’s even.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Mix
Gradually add the granulated sugar, mixing until well combined and creamy.
- 7
Incorporate Sour Cream and Vanilla
Add the sour cream and vanilla extract, mixing until fully incorporated.
- 8
Add Eggs
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
- 9
Add Flour
Sift the all-purpose flour over the mixture and gently fold it in with a spatula until just combined.
- 10
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 11
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 12
Cool the Cheesecake
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- 13
Refrigerate
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight for best results.
- 14
Serve
Once chilled, remove the cheesecake from the springform pan, slice, and serve as desired.