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 medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Ensure the crust is even and compact.
- 3
Bake the crust
Bake the crust in the preheated oven for 8-10 minutes or until lightly golden. Remove and set aside to cool.
Filling Preparation
- 4
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 5
Add sugar and sour cream
Gradually add granulated sugar and continue beating until well combined. Add sour cream and vanilla extract, mixing until smooth.
- 6
Incorporate eggs
Add eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
- 7
Add flour
Sift in the all-purpose flour and gently fold into the mixture until just combined.
Baking the Cheesecake
- 8
Pour filling into crust
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing out the top with a spatula.
- 9
Bake the cheesecake
Bake in the oven at 325°F (160°C) for 55-70 minutes, or until the center is set but still slightly jiggly.
- 10
Cool and chill
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then remove from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.