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 325°F (160°C).
- 2
Mix Crust Ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
- 3
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 or your fingers to ensure it’s compact.
- 4
Bake the Crust
Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
- 5
Prepare the Cream Cheese
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 fully incorporated.
- 7
Incorporate Vanilla and Eggs
Mix in the vanilla extract. Add eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- 8
Add Flour
Sift the all-purpose flour over the mixture and fold it in gently until just combined.
- 9
Pour Filling into Crust
Pour the cheesecake filling into the cooled graham cracker crust, smoothing the top with a spatula.
- 10
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- 11
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 before serving.
