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
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Use the bottom of a measuring cup to pack it tightly.
- 3
Pre-bake the crust
Preheat the 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 you prepare the filling.
Filling Preparation
- 4
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add in the granulated sugar, mixing until well combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 7
Add flour
Finally, sift in the all-purpose flour and mix gently until just combined. The filling should be smooth and lump-free.
Baking
- 8
Combine and bake
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- 9
Bake the cheesecake
Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for 1 hour.
- 10
Chill
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.