Classic Cheesecake

Name: Classic Cheesecake
Prep time: 4 h 20 min
Cook time: 50 min
Total time: 5 h 10 min
Yield: 12 Slices (9-inch springform pan)
Ingredients: 3 3 cups finely ground graham crackers; 2 2 tablespoons sugar; ½ ½ cup butter; 2 packages 2 packages (8-ounces each) room temperature cream cheese; 1 1 cup sugar; 3 3 large eggs; 1 1 teaspoon vanilla extract; 1 1 lemon; 1 1 pint sour cream

User Reviews

4.7

114 reviews

Excellent

Prep Time
4 hrs 20 mins
Cook Time
20 mins
Total Time
5 hrs 10 mins
Servings
12 Slices (9-inch springform pan)
Calories
477 kcal
Course
Dessert
Cuisine
American

Classic Cheesecake

Iris Warren

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

Crust:

3 3 cups finely ground graham crackers (about 40 squares)
2 2 tablespoons sugar
½ ½ cup butter melted

Filling:

2 packages 2 packages (8-ounces each) room temperature cream cheese
1 1 cup sugar
3 3 large eggs
1 1 teaspoon vanilla extract
1 1 lemon zest finely grated
1 1 pint sour cream

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Instructions

To prepare crumb crust: In a mixing bowl, combine the crust ingredients together with a fork until evenly moistened. Lightly coat the bottom and sides of a 9-inch springform pan (I use a 10-inch springform pan b/c it is all I have and it works great) with non-stick cooking spray.
Firmly press the mixture over the bottom and 1-inch up the sides on the pan, use your fingers or the smooth bottom of a glass. Refrigerate the crust while preparing the filling.
To prepare filling: In a large bowl, beat the cream cheese on low speed for 1 minute just until smooth and free of any lumps. Gradually add the sugar and beat until creamy, 1 to 2 minutes. Periodically scrape down the sides of the bowl and the beaters. Add the eggs, 1 at a time, and continue to slowly beat until combined. Stir in the vanilla and lemon zest. Blend in the sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling.
Pour filling into the crust-lined pan and smooth the top with a spatula.
Bake in a preheated 325 degree oven for 50-55 minutes. The cheesecake should still jiggle slightly, it will firm up after chilling. Be careful not to overcook! Do not do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cool in the pan for 30 minutes.
Chill in the refrigerator, loosely covered, for at least 4 hours to set up. De-mold and transfer to a cake plate. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wiped dry after each cut.

Nutrition Information

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Serving 1 Serving Calories 477kcal (24%) Carbohydrates 45g (15%) Protein 9g (18%) Fat 30g (46%) Saturated Fat 17g (85%) Cholesterol 129mg (43%) Sodium 239mg (10%) Fiber 4g (16%) Sugar 21g (42%)