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 (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine 1.5 cups of graham cracker crumbs, 0.5 cups of granulated sugar, and 0.5 cups of melted unsalted butter. Mix until well combined.
- 3
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and allow to cool while you prepare the filling.
Filling Preparation
- 5
Beat Cream Cheese
In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 6
Add Sugar and Sour Cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, beating until well combined.
- 7
Incorporate Vanilla and Eggs
Add 1 tsp of vanilla extract and then add the eggs one at a time, mixing on low speed just until combined after each addition.
- 8
Mix in Flour
Finally, add 2 tablespoons of all-purpose flour and mix on low speed until just combined. Do not overmix.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and Chill
Turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight before serving.