Classic Cheesecake Recipe - Baked
Coooking Temperature: 150 C/ 300°F / 150°C/ Gas Mark 2
Diet : GF, NF
Calories: 31
Adjust Servings Here: 9 servings
Description
Making your own cheesecake is surprisingly easy. The hardest part is waiting for the thing to chill for a few hours before devouring it. This cheesecake recipe is rich, creamy, and smooth. Baked with cream cheese, sour cream, and eggs over a buttery graham cracker crust.
Ingredients
Crust
- 8 oz (226 g) Graham crackers
- 4 oz (113 g) Butter unsalted, melted
- 4 tbsp (50 g) Sugar
Cheesecake filling
- 32 oz (900 g) Cream cheese room temperature
- 1 cups (230 g) Sour cream room temperature
- 1 cups (200 g) Sugar
- 4 tbsp Cornstarch or 2 tbsp of flour
- 4 large Eggs
- 2 tbsp Lemon juice
- ½ tsp Salt
- 1 tsp Vanilla extract
Instructions
- Oven and Pan: Preheat the oven to 160°C / 325°F (fan 140°C). Grease a 9-inch springform pan and line the bottom with parchment paper and aluminum foil.
- Cookie Crumb Base: In a food processor bowl, crush the graham crackers. Transfer to a bowl with sugar and melted butter. Mix well until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes in the oven, then let cool for a few minutes.8 oz Graham crackers, 4 oz Butter, 4 tbsp Sugar
- Cheesecake Batter: In a large bowl, beat the cream cheese until smooth and creamy (about 2 minutes). Add the sugar and cornstarch (or flour). Mix until well combined. Add the sour cream, lemon juice, and vanilla extract. Mix until incorporated. Add eggs one at a time, mixing on low speed after each addition. Do not overmix.32 oz Cream cheese, 1 cups Sour cream, 1 cups Sugar, 4 tbsp Cornstarch, 4 large Eggs, 2 tbsp Lemon juice, 1/2 tsp Salt, 1 tsp Vanilla extract
- Water Bath: Pour the batter into the prepared springform pan over the baked crust. Tap the pan gently on the counter to release any air bubbles. Place the springform pan in a deep baking pan or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.
- Bake for 60–70 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool and Chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 30 minutes. Remove and cool at room temperature for another hour. Run a knife around the edges to loosen it from the pan. Cover and refrigerate for at least 6 hours, preferably overnight.
- Garnish and serve: Decorate as desired — with whipped cream, fruit, ganache, or sauce — and slice with a warm, clean knife. Serve the cheesecake plain or with your favorite topping, such as fresh berries, fruit compote, or whipped cream.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen