Preheat your oven to 325°F (165°C). In a bowl, mix the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes until slightly golden and set aside to cool.
Make the Filling:
Beat the softened cream cheese with sugar until smooth and creamy. Add the vanilla extract, then add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream and flour, mixing until fully incorporated.
Bake the Cheesecake:
Pour the filling into the cooled crust. Tap the pan on the counter to release any air bubbles. Place the pan in a large roasting pan and fill the roasting pan with hot water to create a water bath. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool & Chill:
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (overnight is best) to allow the flavors to develop and the texture to firm up.
Serve & Enjoy:
Before serving, you can top your cheesecake with fresh fruit, chocolate ganache, or your favorite topping. Slice and enjoy the creamy, rich goodness!
Pro Tip:
To avoid cracks in your cheesecake, make sure to bake it slowly and allow it to cool gradually. The water bath helps keep the cheesecake from overcooking and ensures a smooth texture.
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