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 graham cracker crumbs, 0.5 cups of granulated sugar, and melted unsalted butter. Mix until well combined and crumbly.
- 3
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
- 4
Bake the crust
Bake in the preheated oven for about 8-10 minutes until lightly golden. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 5
Beat cream cheese
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer.
- 6
Add sugar and sour cream
Gradually add 1 cup of granulated sugar and continue to beat until well combined. Then add 1 cup of sour cream and 1 tsp of vanilla extract, mixing until smooth.
- 7
Incorporate eggs
Add the eggs, one at a time, mixing well after each addition to incorporate fully.
- 8
Add flour
Finally, add 2 tablespoons of all-purpose flour and mix until just combined. Avoid overmixing.
- 9
Pour filling into crust
Pour the cheesecake filling over the cooled graham cracker crust in the springform pan.
- 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 and refrigerate
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove it and refrigerate for at least 4 hours or overnight.