Classic Cheesecake
Classic Cheesecake

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, classic cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Creamy, rich and decadent…there's nothing more to say about this classic baked cheesecake recipe! Once you taste it, you won't stop 'till the end! True, it can get a drop or two of moisture on top.

Classic Cheesecake is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Classic Cheesecake is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have classic cheesecake using 18 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Classic Cheesecake:
  1. Get crust
  2. Get 1 3/4 cup Graham cracker crumbs
  3. Take 1 tsp ground cinnamon
  4. Make ready 1/2 cup unsalted butter- melted
  5. Make ready 1 heavy duty aluminum foil
  6. Make ready Filling
  7. Get 1 *Have all ingredients at room temp
  8. Make ready 24 oz cream cheese (3 8-oz package)
  9. Prepare 1 cup sugar
  10. Make ready 1 cup sour cream
  11. Get 1 tbsp vanilla extract
  12. Get 3 large eggs
  13. Prepare Fresh Strawberry Topping
  14. Take 1 packages Fresh strawberries…about 16 ounces
  15. Prepare 1 small jar seedless strawberry jelly..about 18 ounces
  16. Get 1 powdered sugar for dusting
  17. Take Easy Chocolate Ganache Topping
  18. Prepare 1 See recipe in my profile or attachment below

With a hint of vanilla and a graham cracker crust, this classic cheesecake recipe keeps things simple yet elegant. Cottage cheese is mixed with cream cheese in the filling for a slightly lighter version of the classic It starts with a classic cheesecake and graham cracker base and finishes with a pretty peanut butter. This is a great recipe, but if this is your first time making cheesecake some of the basics are If it is lumpy your cheesecakes will turn out badly. If needed, throw the batter in a blender/food processor to.

Instructions to make Classic Cheesecake:
  1. For the crust preheat oven to 350°F
  2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray
  3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note
  4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened.
  5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan.
  6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F
  7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb.
  8. For the Filling
  9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy.
  10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack.
  11. With mixer on medium speed add sour cream and vanilla.
  12. Add eggs one at a time beating only until just incorporated… do not over mix.
  13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess.
  14. Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan
  15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack.
  16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot.
  17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.)
  18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating).
  19. Put cheesecake in the refrigerator and chill.
  20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving.
  21. For Strawberry Topping
  22. Wash and dry strawberries. Cut if stem.
  23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable.
  24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place).
  25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving.
  26. For Easy Chocolate Ganache Topping. - - https://cookpad.com/us/recipes/342654-easy-chocolate-ganache
  27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving
  28. Enjoy

Bake the cheesecake: Pour the batter into the prepared springform pan. For the cheesecake: In an electric mixer with a paddle attachment, beat cream cheese on low speed until soft and smooth. Making cheesecake at home can feel intimidating, but with the right recipe If you want to learn how to make cheesecake with a water bath, start with this Classic. Classic cheesecake is one of those staple desserts that will never go out of style. One reader, Annabel Davids, had the perfect classic cheesecake recipe that just blew our socks off.

So that’s going to wrap it up for this exceptional food classic cheesecake recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!