Description
This classic cheesecake recipe features a rich, creamy filling atop a buttery graham cracker crust. Baked to perfection and chilled for a smooth, dense texture, it’s the perfect dessert for any occasion that yields 12 generous servings.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs with the melted butter. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes to set the crust, then remove from the oven and let it cool slightly.
- Prepare the Filling Base: In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain. Then, add the sour cream and blend well to combine all ingredients evenly.
- Add Eggs and Flavoring: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter. Next, stir in the vanilla extract and the all-purpose flour, mixing just until incorporated to avoid overworking the batter.
- Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Bake the cheesecake for 60 minutes or until the edges are set and the center still jiggles slightly, indicating it is perfectly cooked but moist.
- Cool and Chill: Once baking is complete, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool gradually for 1 hour to prevent cracking. Then, remove from the oven, let it cool completely at room temperature, and refrigerate for at least 4 hours or overnight for best texture before serving.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Do not overmix after adding flour to avoid a dense texture.
- Allow the cheesecake to cool gradually to prevent cracks.
- Refrigerate adequately for the best firmness and flavor development.
- For an extra smooth surface, run a knife around the edges after baking to loosen the cheesecake before cooling.
