The best cheesecake you’ll ever taste, trust. Perfect balance of tangy & sweet, and creamy all-the-way through.
Classic Cheesecake
| Servings | Prep Time |
| 10slices | 15mins |
| Cook Time | Passive Time |
| 35mins | 8hours |
|
|
Ingredients
Graham Cracker Crust
- 16 graham crackers(squares, one packet)
- 1/3cup all-purpose flour
- 1/3cup buttermelted
- 2tbsp granulated sugar
Cheesecake Batter
- 16oz cream cheesesoftened to room temperature (2-8oz packets)
- 1cup sour cream
- 1cup granulated sugar
- 2 large eggs
- 2tbsp lemon juicejuice of one lemon; and zest, if a brighter and more citrusy cake is preferred.
- 2tbsp all-purpose flour
- 2tbsp corn starch
- 2tsp vanilla extract
- 1/4tsp kosher salt
Sour Cream-Cheese Topping
- 8oz cream cheesesoftened to room temperature.
- 1/2cup granulated sugar
- 1/4cup sour cream
- 1/2tsp vanilla extract
Instructions
To Prepare Crust
- Preheat oven to 350 degrees.
- Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
- Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
- To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, and sugar. Press air from bag, and seal.
- Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
- Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
- Evenly disperse crust mixture into the bottom of prepared springform pan.
- With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and evenly press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
- Bake in preheated 350 degrees oven for 12 mins.
- Transfer pan to a rack, let cool completely (about 25 mins).
- Prepare Cheesecake Batter.
To Prepare Cheesecake
- Adjust oven temperature to 325 degrees.
- In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
- Mix sour cream, lemon juice (add zest of 1 lemon if a more bright and citrusy cake is preferred), flour, cornstarch, and salt into cream cheese mixture, continue to beat with mixer until smooth, and no lumps of flour or corn starch remain - being sure to scrape the sides of the bowl with a rubber spatula.
- Add eggs one at a time, mixing well after each addition.
- Place pan with the prepared crust on a baking sheet.
- Pour cheesecake filling over crust, using an off-set spatula to evenly spread out filling in necessary.
- Place on your oven’s center rack, and bake for 30-35 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled. And will help prevent a crack from forming.
- Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar. This step will “ripen” the cheesecake, giving it that signature ‘tanginess’.
- Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
- Refrigerate cheesecake for at least 4 hours or better, overnight.
- With an off-set spatula, evenly spread Sour Cream-Cheese Topping over the top of the cheesecake.
- Refrigerate 2 hours longer.
- Serves 10.
To Prepare Sour Cream-Cheese Topping
- Beat cream cheese, sugar, sour cream, and vanilla together until smooth, and sugar has completely dissolved.
- To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
- With an off-set spatula, spread topping evenly over the top of the cheesecake, refrigerate at least two hours to set.
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