Cheesecake Recipe
Creamy cheesecake with a graham cracker crust.
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Ingredients
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Crust
Filling
Method
Crust
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, melted unsalted butter, and salt until the mixture resembles wet sand.
Form the Crust
Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool.
Filling
Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer set on medium speed.
Add Sugar and Sour Cream
Gradually add granulated sugar and continue to beat until fully incorporated. Add sour cream and vanilla extract, mixing until smooth.
Incorporate Eggs
Add eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Add Flour
Finally, add the all-purpose flour and mix just until incorporated. Pour the filling into the cooled crust.
Bake the Cheesecake
Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the oven door, letting the cheesecake cool in the oven for 1 hour.
Chill
Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.