Cheesecake Recipe
Creamy cheesecake with a graham cracker crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Prepare the Crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the granulated sugar and continue mixing until well combined.
- 4
Add Remaining Ingredients
Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Finally, add the all-purpose flour and mix until just combined.
- 5
Combine Filling with Crust
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking and Cooling
- 6
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Avoid overbaking.
- 7
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, remove from the oven and let it cool to room temperature.
- 8
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.