Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Preheat Oven
Preheat your oven to 350°F (175°C).
Mix Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until all crumbs are evenly coated.
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the back of a measuring cup to pack it tightly.
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Filling Preparation
Beat Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add Sugar and Sour Cream
Gradually add the granulated sugar and continue beating until well combined. Then, mix in the sour cream and vanilla extract until smooth.
Incorporate Eggs
Add the eggs one at a time, mixing on low speed just until blended after each addition. Make sure not to overmix.
Add Flour
Gently fold in the all-purpose flour until just combined.
Pour Filling into Crust
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake the Cheesecake
Bake in the oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
Cool the Cheesecake
Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.