Classic Cheesecake. This classic cheesecake is one of the best desserts ever, rich and decadent. Hardly can anyone stop to one slice. To print the recipe check the full recipe.
We have an infallible classic cheesecake recipe that is as simple and easy as it gets, but it'll knock your oven mitts clean off every time. Once you've mastered this basic recipe, possibilities in your. Cover with a baking sheet and. You can cook Classic Cheesecake using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Classic Cheesecake
- Prepare of Crust:.
- It's 1 1/2 cups of graham cracker crumbs (or 10 whole sheets).
- Prepare 1/4 cup of granulated sugar.
- Prepare 5 tbsp. of unsalted butter, melted.
- You need of Cheesecake Filling:.
- Prepare 4 (8 oz.) of each block style cream cheese, at room temperature.
- You need 1 1/2 cup of granulated sugar.
- You need 1 cup of sour cream, at room temperature.
- It's 2 tsp. of fresh lemon juice.
- Prepare 1 tsp. of vanilla extract.
- It's 3 of large eggs, at room temperature.
Classic New York-Style Cheesecake. this link is to an external site that may or may not meet accessibility guidelines. For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth. 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.
Classic Cheesecake step by step
- Preheat the oven to 350°F. If using whole sheets of graham crackers, pulse them in a food processor until you have fine crumbs. Pour the crumbs our into a large bowl, then stir in the sugar and melted butter until it is all combined. It should resemble wet sand. Pack the mixture tightly into the bottom of a 9"or 10" springform pan. I use the bottom of a metal measuring cup to pack it down tightly. Pre-bake the crust for 8 minutes, then take it out of the oven and set aside to make the filling..
- In a large bowl, using either a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese and sugar together on med-high speed until creamy and smooth, about 2 minutes. Add the sour cream, vanilla and lemon juice and beat until fully mixed together. Then add the eggs one at a time, beating after each addition until just incorporated. Once the final egg is incorporated, stop mixing! Over-mixing could cause it to deflate or crack..
- Wrap tin foil securely around the springfoirm pan, wrapping it up the sides as well to prevent water leaking into it while it's baking. Then place it into the center of a large roasting pan and fill the pan with about 1 inch of hot water. Use a rubber spatula to pour the cheesecake filling into the springform pan, over the crust and smooth the top..
- Bake for 55-70 minutes. I would recommend checking it every 20 or so minutes to make sure it isn't browning too much on top...if it is, then loosely tent some foil over the pan. When it's done, the center should be almost set, but with a slight wobble when you gently shake the pan. Turn the oven off, but keep the cheesecake in the oven and open the oven door slightly. Let it sit in the oven an additional hour, then remove it and run a butter knife along the edges to loosen it from the pan..
- Let it come completely to room temperature. Once it's at room temperature, place it in the fridge to chill for at least 4 hours before serving..
Remove from the oven and run a knife around the edge of the cheesecake to loosen. Rich, dense and featuring ricotta, not cream cheese, our Italian cheesecake would make anyone's Mamma proud. This gluten free cheesecake is sinfully delicious and made with Pour filling into crust and smooth top with spatula. Set the cheesecake pan on top of a large piece of. Try the reduced calorie recipe for Classic Cheesecake made with Truvia Sweet Complete™ All-Purpose Sweetener.