Cheesecake Recipe
New York-style 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 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and salt until combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to ensure it's tightly packed.
- 3
Bake the crust
Bake in the preheated oven for about 10 minutes or until golden brown. Remove from oven and let cool while preparing the filling.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add the granulated sugar and continue to beat until well combined. 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. Be careful not to overmix.
- 7
Add flour
Sift in the all-purpose flour and gently fold it into the mixture using a spatula until just combined.
Baking the Cheesecake
- 8
Combine and bake
Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 350°F (175°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 10
Cool and refrigerate
Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. Then, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
