Cheesecake Recipe
Creamy 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 the Crust Ingredients
In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 3
Press into Pan
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Make sure to pack it tightly.
- 4
Bake the Crust
Bake the crust in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
Filling Preparation
- 5
Beat the Cream Cheese
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- 6
Add Sugar and Other Ingredients
Gradually add 1 cup of sugar, sour cream, and vanilla extract to the cream cheese, mixing until well combined.
- 7
Incorporate Eggs
Add the eggs one at a time, mixing on low speed until each egg is fully incorporated before adding the next.
- 8
Add Flour
Finally, add the all-purpose flour and mix until just combined, being careful not to overmix.
- 9
Pour into Crust
Pour the cheesecake filling over the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool the Cheesecake
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then, transfer to the refrigerator to chill for at least 4 hours or overnight.