Cheesecake Recipe

Time2h

Serves8

Classic cheesecake with a graham cracker crust.

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Ingredients

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1
Preheat the oven
Preheat your oven to 325°F (160°C).
2
Prepare the graham cracker mixture
In a medium bowl, combine the graham cracker crumbs and 0.5 cups of granulated sugar. Mix well.
3
Add melted butter
Melt the 0.5 cups of unsalted butter and pour it over the graham mixture. Stir until the mixture is well combined and resembles wet sand.
4
Form the crust
Press the graham cracker mixture into the bottom of a 9-inch springform pan, spreading it evenly across the base.
5
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let cool while preparing the filling.

6
Prepare the cream cheese
In a large mixing bowl, beat the 16 oz of cream cheese using an electric mixer on medium speed until smooth and creamy.
7
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and 0.5 cups of sour cream to the cream cheese, mixing until smooth.
8
Incorporate vanilla and eggs
Add 1 tsp of vanilla extract and mix in the 3 large eggs, one at a time, ensuring each egg is well incorporated before adding the next.
9
Add flour
Finally, mix in 2 tablespoons of flour until just combined. Do not overmix.
10
Pour into crust
Pour the cheesecake filling over the cooled crust, spreading it evenly.
11
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and a slight jiggle remains.
12
Cool and refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
13
Serve
Remove the cheesecake from the springform pan, slice, and serve chilled. Enjoy!