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 350°F (175°C).
- 2
Mix crust ingredients
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- 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 to help pack it tightly.
- 4
Bake the crust
Bake the crust in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
Filling Preparation
- 5
Prepare the filling ingredients
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- 6
Add sugar and sour cream
Gradually add granulated sugar and sour cream, mixing until fully incorporated. Scrape down the sides of the bowl as necessary.
- 7
Incorporate vanilla and eggs
Add the vanilla extract and mix until combined. Beat in the eggs one at a time, mixing well after each addition.
- 8
Add flour
Sprinkle the all-purpose flour over the mixture and mix until just combined. Avoid overmixing.
- 9
Pour the filling
Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula.
- 10
Bake the cheesecake
Bake the cheesecake in the oven for 50-60 minutes, or until the center is set but still slightly jiggly.
- 11
Cool and chill
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours or overnight before serving.
