Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
- 1
Prepare the crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with the butter.
- 2
Form the crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure to pack it tightly and evenly. Bake in the preheated oven for about 10 minutes, then remove and let cool while you prepare the filling.
Filling
- 3
Prepare 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 minutes.
- 4
Add sugar and sour cream
Gradually add the granulated sugar and continue beating until well combined. Then add the sour cream and vanilla extract, mixing until smooth.
- 5
Incorporate the eggs
Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix. Finally, sprinkle in the all-purpose flour and mix just until combined.
- 6
Bake the cheesecake
Pour the cream cheese filling over the cooled crust in the springform pan. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
- 7
Cool and chill
Turn off the oven and crack the oven door, allowing the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours, preferably overnight.