0 from 18 votes
Classic Cheesecake
Learn how to make the Best Classic Cheesecake that's creamy & delicious. This baked cheesecake recipe made the traditional way with a graham cracker crust.
Prep Time
30 mins
Cook Time
30 mins
Chilling Time
9 hrs
Total Time
10 hrs 25 mins
Servings: 8 servings
Calories: 535 kcal
Course:
Dessert
Cuisine:
American
Ingredients
COOKIE BASE
- ¼ cup butter (melted/salted)
- 1 cup crumbs (graham cracker, cookies or digestive cookies)
FILLING
- 21 ounces cream cheese room temperature (whole fat brick not plastic container) 600 grams
- ⅔ cup granulated sugar 133 grams
- ⅓ cup + 1 tablespoon greek yogurt/plain whole (room temperature) 100 grams
- 1 teaspoon vanilla
- 1 pinch salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
TOPPING
- ½ cup blueberry jam
- ½-¾ cup frozen berries
Instructions
- Pre-heat oven to 375F (190C). Lightly butter a 6 or 7 inch (15-18cm) springform cake pan. Or line a regular cake pan with parchment paper.
- Mix graham cracker or cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
- In a small bowl add the eggs and beat just to combine.
- In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add the yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
- Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the fruit topping. Enjoy!
Cup of Yum
TOPPING
- In a small pot add the jam and heat on medium low heat until it has become thinner, but do not boil. Let cool to warm then stir in the frozen fruit. Refrigerate until ready to use.
Cup of Yum
Notes
- Remove the ingredients from the fridge approximately 1 - 2 hours before using.
- Cheesecake is baked when you gently touch it in the centre and it springs back, but it will still jiggle a bit when shaken. Do not over bake. If it starts to brown on top, cover with foil and continue baking.
- Store the cheesecake covered in the refrigerator. Cheesecake will last 3-4 days in the fridge.
Nutrition Information
Calories
535kcal
(27%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.2g
Cholesterol
160mg
(53%)
Sodium
357mg
(15%)
Potassium
165mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
1290IU
(26%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 535
% Daily Value*
| Calories | 535kcal | 27% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 160mg | 53% |
| Sodium | 357mg | 15% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.