Cheesecake Recipe
Classic 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 mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and resemble wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
Filling Preparation
- 3
Prepare the Filling
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add in granulated sugar, mixing until well combined.
- 4
Incorporate Ingredients
Add sour cream and vanilla extract to the cream cheese mixture. Beat until fully incorporated. Add in eggs one at a time, ensuring each is mixed well before adding the next. Finally, add the all-purpose flour and mix until just combined.
- 5
Bake the Cheesecake
Pour the filling into the cooled graham cracker crust. Smooth the top with a spatula. Bake in the oven at 325°F (160°C) for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open, leaving the cheesecake inside for an additional hour.
- 6
Cool and Chill
Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.