Description
This classic cheesecake recipe is rich, creamy, and perfectly sweetened. It has a buttery graham cracker crust and a smooth filling that melts in your mouth.
Ingredients
Scale
- 1 1/2 cups
- 1/4 cup
- 1/2 cup
- 4 (8 oz) packages
- 1 cup
- 1 teaspoon
- 4
- 1 cup
- 1/4 cup
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbly.
- Press the crumb mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes and then remove from the oven.
- In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition just until blended.
- Stir in sour cream and flour until the mixture is smooth and creamy.
- Pour the cream cheese mixture over the baked crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For a flavored cheesecake, add lemon zest or chocolate chips to the filling.
- Ensure all ingredients are at room temperature for a smoother batter.
- This cheesecake can be topped with fresh fruit or a fruit sauce for added flavor.
Nutrition
- Calories: 350
- Fat: 24
- Carbohydrates: 30
- Protein: 6