Cheesecake Recipe
Rich and 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 your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the graham cracker mixture into the bottom of a 9-inch springform pan, making sure to pack it tightly. Use the back of a measuring cup to ensure even pressure.
- 3
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes or until slightly golden. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
- 4
Make the Filling
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.
- 5
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream, mixing well until smooth. Scrape down the sides of the bowl as needed.
- 6
Incorporate Vanilla and Eggs
Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing on low speed just until combined after each addition.
- 7
Add Flour
Gradually add the all-purpose flour and mix on low speed just until combined. Do not overmix.
- 8
Pour into Crust
Pour the cheesecake filling into the prepared graham cracker crust, smoothing the top with a spatula.
- 9
Bake the Cheesecake
Bake the cheesecake in the oven at 325°F (160°C) for 55-70 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and Chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight.