Cheesecake Recipe

Chef's Notes

Tips & Notes
Graham crackers are a classic cheesecake crust– although you could also use Oreos, gingersnaps, etc. To make the crumbs, pulse the graham crackers in the food processor until they are a fine crumb– about 30-45 seconds. 
The butter helps hold the crust together. 
The cream cheese is the base of our cheesecake. I used full-fat cream cheese. But the key is to make sure it is fully at room temperature so it incorporates smoothly! 
Granulated sugar is going to sweeten our cheesecake. 
Milk helps create a light and fluffy cheesecake. 
Sour cream adds a nice tang and a little extra softness to our cheesecake. 
The flour helps prevent the cheesecake from cracking in the center. 
The vanilla helps enhance the flavor of the cream cheese– it also adds a bit more sweetness. 
The eggs are going to help create the smooth custard-like filling we all know and love in cheesecake!