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 350°F (175°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- 3
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your hands to create an even layer.
- 4
Bake the Crust
Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 5
Prepare Cream Cheese Mixture
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 Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 7
Incorporate Vanilla and Eggs
Add the vanilla extract and mix. Then, add the eggs one at a time, beating well after each addition. Make sure not to overmix.
- 8
Add Flour
Gently fold in the all-purpose flour until just combined.
- 9
Pour Filling
Pour the filling over the cooled crust in the springform pan, spreading it evenly.
Baking
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 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 about 1 hour to prevent cracking.
- 12
Chill in the Refrigerator
Remove the cheesecake from the oven, cover it lightly with plastic wrap or foil, and refrigerate for at least 4 hours or overnight.