Homemade Classic Cheesecake Recipe
User Reviews
5
Homemade Classic Cheesecake Recipe
Description
The Homemade Classic Cheesecake features a graham cracker crumb crust pressed into a springform pan and filled with a batter made from softened cream cheese, sugar, flour, vanilla extract, eggs added one at a time, and sour cream. Mixing at high speed until smooth and then baking the cheesecake in a water bath at 325°F provides a moist, creamy texture while minimizing cracking.
The texture combines a dense yet soft cream cheese filling balanced by the firm, buttery crust. The baking process is timed to achieve a lightly browned top with a center that remains slightly jiggly, indicating perfect doneness. After baking, the cheesecake benefits from cooling and chilling before serving.
Cheesecake is suitable for serving as a classic dessert and can be adapted with various flavor additions like fruit or chocolate. Storage involves refrigerating covered for up to five days or freezing for up to three months with proper thawing before serving. Using the back of a measuring cup helps press the crust evenly during preparation. Running a hot knife around the pan after baking ensures clean removal.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1 tablespoon sugar
- pinch of sea salt
For the Batter:
- 2 ½ pounds cream cheese softened
- 1 ½ cups sugar
- ¼ cup all-purpose flour Bob’s Red Mill brand
- 1 tablespoon vanilla extract
- 5 egg
- ½ cup sour cream
Instructions
- Preheat the oven to 325°.
- Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed.
- Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.
- Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
- Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
- Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
- Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.
- Place the pan in a rectangular cake pan and place it on the bottom rack of the oven.
- Pour in enough warm water to fill the pan up to the ½ way mark.
- Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.
- Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.
- Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.
Notes
- This cheesecake can be made up to one day in advance and stored covered in the refrigerator for up to five days.
- Freeze the cheesecake wrapped and covered for up to three months; thaw in the refrigerator for one day before serving.
- Press the graham cracker crust evenly using the backside of a measuring cup for a firm base.
- Allow the cream cheese to soften fully for 4–5 minutes before mixing to ensure smooth batter.
- Mix eggs one at a time thoroughly to ensure a consistent mixture and avoid curdling.
- Run a hot knife around the pan immediately after baking to make removal easier; reheat the knife under hot water as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 190mg | 63% |
| Sodium | 448mg | 19% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 123mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
