Classic Cheesecake
This easy classic cheesecake recipe is fail proof. It is extremely silky and utterly delicious and it has never, ever failed!
Hands down, this is my ultimate favorite cheesecake.
It is my go-to choice if I ever make a cheesecake and it is always, always a hit.
It is extremely silky and not at all grainy and over-done like so many other recipes I have tried (or tasted in restaurants).
This cheesecake is utterly delicious and it has never, ever failed (or cracked).
Classic Cheesecake
Ingredients
Crust:
- 3 cups (300 g) finely ground graham crackers, (about 40 squares)
- 2 tablespoons sugar
- ½ cup (113 g) butter, melted
Filling:
- 2 packages (8-ounces each) (454 g) room temperature cream cheese
- 1 cup (212 g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 lemon, zest finely grated
- 1 pint sour cream
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.
Serving: 1 Serving, Calories: 477kcal, Carbohydrates: 45g, Protein: 9g, Fat: 30g, Saturated Fat: 17g, Cholesterol: 129mg, Sodium: 239mg, Fiber: 4g, Sugar: 21g
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Recipe Source: adapted from Tyler Florence
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135 Comments on “Classic Cheesecake”
Who could resist with that gorgeous picture? I started with making the cherry topping, using tart frozen cherries & your guidelines for fruit toppings, cooled then threw in refrig. I used my cute 7″ springform pan and “halved” the recipe. Baked for 50 minutes as it was sl jiggly! Also, I used my cuinart to mix being careful to NOT overbeat. It did crack but I dont care and will cover w cherry topping
Mine cracked this is my second time making it. I made it for my sisters birthday before today and it came out flawless but it cracked tonight. I guess I’ll just have to make another one in the morning.
We served this at Thanksgiving dinner and everyone was amazed-including my mother in law who has been making cheese cake for years. Thank you for the fail proof delicious recipe!!