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 Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined and the mixture 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 the back of a measuring cup or your fingers to ensure it’s packed tightly.
- 3
Pre-bake the Crust
Preheat your oven to 350°F (175°C). Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 5
Add Sugar and Sour Cream
Gradually add granulated sugar and beat until well combined. Mix in the sour cream and vanilla extract until smooth.
- 6
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix.
- 7
Add Flour
Gently fold in the all-purpose flour until just incorporated, ensuring there are no lumps.
- 8
Pour 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 in the preheated oven at 350°F (175°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Once done, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
