Classic Cheesecake
Classic Cheesecake

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, classic cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Classic Cheesecake is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Classic Cheesecake is something that I have loved my entire life.

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.

To begin with this recipe, we must prepare a few components. You can cook classic cheesecake using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Classic Cheesecake:
  1. Get Crust:
  2. Make ready 1 1/2 cups graham cracker crumbs (or 10 whole sheets)
  3. Prepare 1/4 cup granulated sugar
  4. Make ready 5 tbsp. unsalted butter, melted
  5. Make ready Cheesecake Filling:
  6. Make ready 4 (8 oz.) each block style cream cheese, at room temperature
  7. Prepare 1 1/2 cup granulated sugar
  8. Get 1 cup sour cream, at room temperature
  9. Take 2 tsp. fresh lemon juice
  10. Make ready 1 tsp. vanilla extract
  11. Take 3 large eggs, at room temperature

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.

Steps to make Classic Cheesecake:
  1. Preheat the oven to 350°F. If using whole sheets of graham crackers, pulse them in a food processor until you have fine crumbs. Pour the crumbs our into a large bowl, then stir in the sugar and melted butter until it is all combined. It should resemble wet sand. Pack the mixture tightly into the bottom of a 9"or 10" springform pan. I use the bottom of a metal measuring cup to pack it down tightly. Pre-bake the crust for 8 minutes, then take it out of the oven and set aside to make the filling.
  2. In a large bowl, using either a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese and sugar together on med-high speed until creamy and smooth, about 2 minutes. Add the sour cream, vanilla and lemon juice and beat until fully mixed together. Then add the eggs one at a time, beating after each addition until just incorporated. Once the final egg is incorporated, stop mixing! Over-mixing could cause it to deflate or crack.
  3. Wrap tin foil securely around the springfoirm pan, wrapping it up the sides as well to prevent water leaking into it while it's baking. Then place it into the center of a large roasting pan and fill the pan with about 1 inch of hot water. Use a rubber spatula to pour the cheesecake filling into the springform pan, over the crust and smooth the top.
  4. Bake for 55-70 minutes. I would recommend checking it every 20 or so minutes to make sure it isn't browning too much on top…if it is, then loosely tent some foil over the pan. When it's done, the center should be almost set, but with a slight wobble when you gently shake the pan. Turn the oven off, but keep the cheesecake in the oven and open the oven door slightly. Let it sit in the oven an additional hour, then remove it and run a butter knife along the edges to loosen it from the pan.
  5. Let it come completely to room temperature. Once it's at room temperature, place it in the fridge to chill for at least 4 hours before serving.

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 with this special food classic cheesecake recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!