Cheesecake Recipe
Classic cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust Preparation
Preheat the Oven
Preheat your oven to 325°F (163°C).
Combine Crust Ingredients
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Form the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Use the bottom of a measuring cup to compact it well.
Bake the Crust
Bake the crust in the preheated oven for about 10 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
Filling Preparation
Beat the Cream Cheese
In a large mixing bowl, beat the softened 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 to beat until combined. Then, add the sour cream and vanilla extract, mixing until smooth.
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix.
Add Flour
Sift the all-purpose flour over the mixture and fold it in gently until just incorporated.
Pour into Crust
Pour the filling into the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake
Bake in the oven at 325°F (163°C) for 50-60 minutes. The edges should be set while the center remains slightly jiggly.
Cool and Chill
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight before serving.
