Dessertscrazyforcrust5.0
Best Cheesecake Recipe
This Classic Cheesecake Recipe has a graham cracker crust and a smooth and creamy filling. You'll love how easy it really is to make - and how amazing it is. Top it with whipped cream or chocolate sauce, caramel or fruit - this is the best versatile cheesecake recipe!
👥 12 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- stove
- skillet
- knife
📝 Preparation Steps
1
Preheat oven to 325°F.
2
Prepare the pan: lay out two or three long stips of foil. Wrap the bottom and up the sides of a 9 or 10-inch springform pan with the foil making sure that the foil comes up at least halfway all the way around.
3
Make the crust: stir together the graham cracker crumbs and sugar, then stir in the melted butter. I like stirring this with a fork so it doesn’t get clumpy. Press into the bottom and up the sides of the prepared pan. Chill while you make the filling.
graham cracker crumbs2 cups(99g) melted unsalted butter7 tablespoons(245g) sour cream (room temperature*)1 cup
4
While you’re making the filling, set a kettle of water on the stove to boil.
5
Beat cream cheese and sour cream with a stand or hand mixer until smooth. Add sugar and mix until smooth. Mix in the eggs, one at a time, then stir in the flour, lemon juice, and vanilla.
(99g) melted unsalted butter7 tablespoons(245g) sour cream (room temperature*)1 cuplarge eggs (room temperature*)4lemon juice2 teaspoons
6
Pour the filling into the prepared crust and smooth the top.
7
Create a water bath: Place the cheesecake in the bottom of a roasting pan or large oven-safe skillet (mine pictured is a 12-inch cast iron pan). Place the pan in the middle of the oven. Pour the boiling water into the pan until the water goes about 1-inch up the sides of the pan – do not go farther than the edges of the foil.
8
Close the oven and bake the cheesecake for ⏱️ 50-60 minutes or until it looks set and passes the “wiggle” test: it should wiggle slightly when you tap the edge of the pan but not move in a rolling or jiggly motion.
9
Gently remove the pan from the oven and remove the springform pan from the water bath. Place the cheesecake on a rack to cool to room temperature, then cover and chill for at least ⏱️ 4 hours or overnight.
10
For serving: use a butter knife to loosen the edges as needed, then remove the outer ring. Serve with whipped cream, chocolate sauce, caramel, fruit, or plain. Store in the refrigerator for up to 4 days.
Nutrition Facts
calories
295 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
1 g
sugar Content
32 g
sodium Content
130 mg
protein Content
4 g
cholesterol Content
82 mg
carbohydrate Content
41 g
saturated Fat Content
7 g
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