Cheesecake is a popular dessert for its decadence, richness, and myriad varieties. With a hint of vanilla and a graham cracker crust, this classic cheesecake recipe keeps things simple yet elegant.
1 1/3 cups (325 mL) graham crumbs
1/4 cup (60 mL) butter, melted
3 packages (250 g each) cream cheese, softened
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) sour cream
1 tsp (5 mL) vanilla extract
2 tbsp (30 mL) all-purpose flour
Stir together graham crumbs and butter until well mixed. Press mixture evenly onto bottom of 9-inch (23 cm) springform pan. Place in freezer or refrigerator while making filling.
Preheat oven to 325°F (160°C).
Combine cream cheese and sugar in large bowl; beat with an electric mixer on low speed until smooth. Add eggs, one at a time, beating well after each addition and occasionally scraping side of bowl. Beat in sour cream, vanilla and flour. Pour batter over crust; smooth top.
Bake until top is golden and centre jiggles slightly, about 45 minutes. Let cool on wire rack.
Cover and refrigerate for at least 4 hours. Run knife around inside of pan before removing cheesecake.