This classic cheesecake recipe has everything you want in a cheesecake. It’s smooth, silky, delicious, and a total hit!
My sister-in-law, Beth, is responsible for this amazing cheesecake. There are so many renditions of cheesecakes out there, but everyone needs to have a classic recipe up their sleeve. It is your standard New York style cheesecake with the yummiest graham cracker crust.
I know that some of you might be intimidated by cheesecake. Sure, it takes a little bit of effort-but it isn’t difficult to create. The steps are really simple to follow.
You will start by making the simple graham cracker crust, press it into a springform pan and then bake. Then, you’ll make the filling and finish with baking your cheesecake in a water bath for optimal results.
I think everyone should bake a cheesecake at least once in their lives! It is fun to make and your friends and family will be so impressed by your skills.
Can I use fat-free cream cheese for the cheesecake filling?
I’m not saying you can’t, but full-fat cream cheese sort of makes the cheesecake. There are plenty of other opportunities to cut out fat in your diet but cheesecake just isn’t one of them in my opinion.
What is a cheesecake water bath?
Cheesecake is commonly baked using the water bath method to avoid the cheesecake from drying out and cracking. It also helps the cheesecake to bake evenly.
You prepare a water bath by wrapping the springform pan with foil on the bottom and the sides. Then, you will place that cheesecake pan in a large roasting pan filled with 1 inch of hot water. Next, you will add the filling and bake in the oven. Using a water bath provides a humid environment that the cheesecake loves.
How can I tell when the cheesecake is done baking?
Cheesecake is done baking when the edges are set and the center has a subtle jiggle to it. If there are ripples in the center, it is not done baking yet. I like to tap a wooden spoon lightly on the side of the pan and look for a jiggle or a ripple.
How to store cheesecake?
Cheesecake should be stored in the refrigerator. Don’t leave it sitting out at room temperature for more than a couple of hours.Print
- Cookie crust
- ½ cup room temperature butter
- ¼ cup granulated sugar
- ½ teaspoon vanilla
- ⅛ teaspoon salt
- 1 egg
- 1 ½ cup flour
- 5 8oz packages cream cheese room temperature
- 1 ⅓ cup sugar
- 2 teaspoons vanilla
- 2 teaspoons lemon juice
- ⅓ cup sour cream
- 2 tablespoons flour
- 3 eggs
- Preheat oven to 375
- Cream together butter, sugar, vanilla and salt
- Add egg and mix well
- Add flour and stir until completely combined
- Divide dough into half
- Press half the dough into the bottom of a 10 inch springform pan
- Bake for 5-7 min until the edge of the dough turns light brown.
- Remove from the oven and allow to cool.
- Once cool, press remaining dough around the edges of the pan. Do not go all the way to the top of the pan
- Turn oven up to 500
- Place cream cheese in bowl of an electric mixer.
- Beat cream cheese at medium speed for 5 min or until completely smooth, scrapping down the sides of the bowl with rubber spatula several times
- Once creamcheese is smooth add sugar, vanilla and lemon juice. Mix well
- Add sour cream and flour. Mix well
- Add eggs one at a time on low speed. Mix until completely combined
- Pour into crust
- Bake at 500 for 10 min
- Reduce temperature to 350 and bake for additional 30-35 min. Until center wiggles slightly when you shake it.
- Once done leave in the oven. Turn off the oven temperature and open oven door.
- After 1 ½ hours place on cooling rack on the counter until completely cool.
- Chill in the refrigerator until ready to serve
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I can’t wait for you to try your hand at this classic cheesecake recipe. It is decadent, delicious, and well worth the effort in the kitchen.