Description
A rich and creamy classic cheesecake with a buttery graham cracker crust and a smooth filling that will melt in your mouth.
Ingredients
Scale
- 1 ½ cups Graham cracker crumbs
- 1/4 cup Granulated sugar
- 1/2 cup Unsalted butter
- 4 (8 oz) packages Cream cheese
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 4 Eggs
- 2 tablespoons All-purpose flour
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
- Sift in the flour and gently fold it into the batter until just combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set but still slightly wobbly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- Serve chilled, and enjoy!
Notes
- For a fruit topping, add fresh berries or fruit compote before serving.
- Make sure all ingredients are at room temperature for a smoother batter.
- Wrap the springform pan in aluminum foil before baking to prevent water from leaking in if using a water bath.
Nutrition
- Calories: 410
- Sugar: 22
- Sodium: 360
- Fat: 30
- Carbohydrates: 31
- Fiber: 1
- Protein: 6
- Cholesterol: 110
Keywords: cheesecake, classic cheesecake, easy cheesecake recipe, homemade cheesecake, dessert recipe, creamy cheesecake