Classic Cheesecake

Classic cheesecake has a rich filling of cream cheese, eggs, sour cream, and vanilla on a graham cracker crust. It is often served topped with strawberries in strawberry syrup and whipped cream.

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Planning

  • Prep Time:

    20 minutes

  • Bake/Cook Time:

    1 hour

  • Chill/Set Time:

    2 hours plus 3 hours

  • Servings:

    12

Preparation

  • Materials

    Stand Mixer
    Spatula
    Frosting Knife to smooth the top of the batter (Optional)
    Hand Whisk
    Straight sided glass for pressing the crust
    Prep Bowls
    Springform Pan 9-inch or 10-inch springform pan.
    Aluminum Foil or Cake Pan just a little larger than springform pan
    Large baking pan or roasting pan with high sides.
    Large baking sheet to put on the bottom of the oven.
    Parchment Paper - Roll and rounds to fit the cheesecake
    Plastic Wrap
    Cake Board
    Doily (Optional)
    Food Processor

  • Prep

    Set out a little butter to soften at room temperature for the crust. Melt the butter in a melting pot-slowly and gently. We soften it first so we use as little heat possible to melt it.
    Use vegetable oil for greasing the pan and parchment paper.
    Set the eggs, creamed cheese, and sour cream out to bring them to room temp.
    Prepare the springform pan with vegetable oil and parchment paper (see full instructions on the cheesecake main page)
    Prepare the bain marie with large pan, foil or a 2nd pan and boiling water. (see full instructions on the cheesecake main page)

  • Oven/Stove

    350F for 1 hour

  • Shopping List

    Cream Cheese (regular, full fat (Four 8-ounce blocks)
    Sour Cream (regular, full fat)
    Granulated Sugar
    Eggs
    Lemon, 1
    Vanilla Extract
    Graham Crackers, 10 packs
    Butter, unsalted

Ingredients

  • Graham Cracker Crust

    Graham cracker Crushed Crumbs 150g (1 .5 cups) (about 10 packs of graham crackers)
    Butter, unsalted, melted 70g (5 tbsp)
    Granulated Sugar 50g (1/4 cup)

  • Cheesecake Filling

    Cream Cheese (regular, full fat) 904g (Four 8-ounce blocks)
    Sour Cream (regular, full fat) 240g (1 cup)
    Granulated Sugar 200g (1 cup)
    Eggs 150g (3 large eggs)
    Lemon Juice, fresh 10g (2 tsp)
    Vanilla Extract 5g ( 1 tsp)

Steps

  • Graham Cracker Crust

    STEP 1: Pulse graham crackers, and sugar in the food processor to make sure they are mixed well and distributed evenly. Then pour the dry mixture into a mixing bowl.

    STEP 2: Stir in the melted butter.

    STEP 3: Press the mixture into the sides then the bottom of the prepared springform pan.

    STEP 4: Blind bake the graham cracker crust on 350F for 8 minutes just to set it.

  • Cheesecake Filling

    STEP 1: Whip the the cream cheese and granulated sugar together in a stand mixer with a paddle on medium-high speed until the mixture is smooth and creamy. (about 2 minutes)

    STEP 2: Mix in sour cream, vanilla extract, and lemon juice until fully combined.

    STEP 3: Whip the eggs by hand and mix them in 1 tbsp at a time on medium. Mix just enough to incorporate each portion before adding another. Mix just enough-not too much.

    STEP 4: Pour the batter into the prepared pan and place in the oven in the bain marie filled with boiling water.

    STEP 5: Bake on 350F for 1 hour

    STEP 6: Turn off the oven and crack the door 4 inches (4-6 inches) and let set 2 hours.

    STEP 7: Remove the cheesecake pan from the oven and place on the kitchen counter on a cooling rack. Let set until cooled to the kitchen's room temp.

    STEP 8: Put the cheesecake pan in another room away from the kitchen heat and let set until cools to the cooler room temp.

    STEP 9: Remove the springform pan from the cheesecake and place the cheesecake on a cake board. Cover the top of the cheesecake with a buttered round of parchment paper then wrap it in plastic wrap, touching all surfaces to protect the cake from air.

    STEP 10: Refrigerate the cheesecake for 3 hours before serving.

Notes

SERVING
Plate the dessert
Top with strawberries and whipped cream.
For an extra touch drizzle with chocolate or white chocolate sauce.

See the recipe for Strawberry Sauce
https://suzannahs.kitchen/pages/recipe-1-blog-post/strawberry-dessert-topping

STORING
Cheesecake will keep for a week (5-7 days) in the refrigerator. Store the cheesecake covered with plastic wrap in the refrigerator.

Make sure the cheesecake is wrapped in plastic wrap touching its surfaces all around to keep air out. If you have a plastic cake keeper for storing your cake that is fine, but still wrap it in plastic to protect it from the air inside the container.

Cheesecake can be frozen and will still be at the same quality for up to 2 months.

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