Classic Cheesecake
Rich and creamy, silky and smooth, this classic cheesecake is a perfect indulgence every time.
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Servings: 9 inch cake
Ingredients
Graham Cracker Crust
- 1 1/2 cup (155g) graham cracker crumbs or 10 graham cracker sheets
- 1/4 cup (1/2 stick/56g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
Cheesecake Filling
- 4 8-ounce blocks (904g) full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs + 1 egg yolk , room temperature
- 1/2 cup (120ml) heavy cream
- 1/2 cup (122g) sour cream
- 2 teaspoons (10ml) pure vanilla extract
Topping
- Lemon Curd
- Salted Caramel Sauce
- Chocolate Ganache
- Strawberry/Raspberry/Blueberry Sauce
Instructions
- Preheat oven to 350°F/175°C. Spray a 9-inch springform pan with nonstick spray.
- Make graham cracker crust. Use a food processor to pulse graham cracker sheets or add the crackers to a ziplock bag and use a rolling pin to smash them into fine crumbs. If you have a store-bought graham cracker crumbs, you can skip this step. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well combined and moistened. Using your fingers to press the crumb mixture into the pan to form an even layer. Using your fingers, press the crumbs into the pan and about 1 inch up the sides. Bake for 10 minutes, until golden brown. Allow to cool completely on a wire rack. While the crust is cooling, prepare the filling.
- Reduce oven temperature to 325°F/160°C.
- Make the filling. Before you start, make sure cream cheese, eggs and sour cream are at room temperature. In a mixer fitted with the paddle attachment, beat cream cheese and sugar on medium low speed until it forms a smooth texture and no lumps remained. Scrape down the bowl and mix on low for extra 15-30 seconds. Then, mix in the sour cream, heavy cream and vanilla extract and beat until combined, scrape down the sides of the bowl if needed.
- Beat in eggs, one at a time on low speed until fully incorporated. Scrape down the bowl using a rubber spatula halfway through and continue to mix until combined. After the final egg is incorporated into the batter, stop mixing and use a rubber spatula to turn the filling a few times, make sure everything is well combined, smooth and no streaks of white. Pour the batter into the cooled graham cracker crust, give the pan a gentle shake or a few taps to even it out or use a rubber spatula to spread evenly, and transfer to the oven to bake.
- Wrap the bottom and sides of the pan with one large piece of foil all the way up, make sure that water from the bath doesn’t seep into the cake. Place the pan inside a large roasting pan, then fill the roasting pan with boiling water until it comes about halfway up the side of the springform pan. Place gently in the oven and bake for 60-70 minutes or until the sides are set but the center is still slightly jiggly (it will set as it rests in the fridge).
- Allow the cheesecake to cool at room temperature for at least two hours. Cover it with plastic wrap and refrigerate for at least 4 hours before serving.
- Cheesecake is best served cool. Serve cheesecake with toppings. Cover and store leftover cheesecake in the fridge for up to 5 days.
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