Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Topping (Optional)
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to create an even layer.
- 3
Bake the crust
Bake in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar, and mix until well combined.
- 5
Add other ingredients
Add sour cream, vanilla extract, and flour to the cream cheese mixture. Beat until smooth. Add eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- 6
Pour into crust
Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
- 8
Cool the cheesecake
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to prevent cracking. Remove from the oven and cool to room temperature.
- 9
Chill
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving Suggestions
- 10
Add toppings (optional)
Before serving, top with fresh berries and whipped cream if desired.
- 11
Slice and serve
Carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled.