Cheesecake Recipe
Classic New York-style 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 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 0.5 cups of sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Press the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure it's evenly packed. Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let it cool while preparing the filling.
Filling
- 3
Mix the filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and mix until combined. Then, add the sour cream and vanilla extract, mixing until smooth.
- 4
Add eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- 5
Incorporate flour
Sift in the all-purpose flour and mix until just combined. Ensure there are no lumps.
- 6
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly wobbly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- 7
Chill and serve
After the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the springform pan, slice, and serve.