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–+ servings
Classic Cheesecake

Classic Cheesecake

Easy and delicious classic cheesecake
5 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 12 hours
Total Time 13 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 People
Calories 761 kcal

Equipment

  • 1 10-inch springform pan

Ingredients
 

CRUST

  • 2½-3 cups Graham crackers, About 20 crackers. See notes
  • ¼ cup Brown sugar
  • ⅓ cup Butter, Melted
  • ¼ teaspoon Salt
  • ½ teaspoon Cinnamon, Optional

CHEESECAKE

  • 24 ounce Cream cheese, 3 Blocks, Room temperature
  • 1⅓ cup Granulated sugar
  • ¼ cup Heavy cream
  • 4 Eggs, Room temperature
  • 1 cup Sour cream, Room temperature
  • 1 tablespoon All-purpose flour, Sifted
  • 1 tablespoon Vanilla extract

Instructions
 

HOW TO MAKE THE CRUST

  • Preheat the oven to 350° F.
  • Use a food processor to grind the Graham crackers. Combine graham cracker crumbs, cinnamon, salt, sugar, and melted butter in a bowl. Mix until well combined and spread evenly in a 10-inch springform pan. Using the bottom of a glass or measuring cup, press down on crumbs to the bottom of the pan and about ½ inch up the sides of the pan.
    2½-3 cups Graham crackers, ¼ cup Brown sugar, ⅓ cup Butter, ¼ teaspoon Salt, ½ teaspoon Cinnamon
  • Bake crust in the preheated oven until set, about 10 minutes. Remove the crust and set aside to cool. Reduce oven temperature to 325° F.

HOW TO MAKE THE CHEESECAKE

  • Prepare the water bath by putting the springform pan in a dry brownie pan, then place the brownie pan inside a larger pan. Set aside.
  • Using the paddle attachment, beat the cream cheese until smooth, creamy and lump-free.
    24 ounce Cream cheese
  • Add sugar, sour cream, flour, and heavy cream and beat until smooth and lump-free.
    1⅓ cup Granulated sugar, ¼ cup Heavy cream, 1 cup Sour cream, 1 tablespoon All-purpose flour
  • Switch to the rubber spatula, and lightly beat the eggs with vanilla extract. Add the beaten eggs and gently mix everything. Do not incorporate too much air into the mixture.
    4 Eggs, 1 tablespoon Vanilla extract
  • Pour the cheesecake batter over the crust and place carefully into the prepared water bath. Fill up the larger pan about ¾ of the height of the springform pan; adjust as necessary. NO WATER SHOULD TOUCH THE BOTTOM OF THE SPRINGFORM PAN.
  • Bake the cheesecake for 65 to 75 minutes or until the sides appear solid and the center is jiggly. Turn the oven off, but do not open the oven door. Let the cheesecake cool in the water bath for 3 hours; the center will continue to cook slowly.
  • Crack open the oven door and keep the cheesecake inside for one more hour. Remove from the oven and transfer the cheesecake from the water bath to a wire rack. Cool for 1 hour, then place in the refrigerator until firm and thoroughly chilled.
  • When ready to remove the cheesecake from the pan, ring a kitchen towel under hot water and wrap it around the pan; this will warm up the butter around the cheesecake and make the release easier. Then, run the tip of a pairing knife around the top and open the pan's lock. Do not push the knife all the way to the bottom; only its tip should run around the cheesecake.
  • Dust the top with powdered sugar and decorate with some fresh fruit.

Notes

  • If you want to bring the crust to the sides, use three cups of Graham crackers crumb.

Nutrition

Calories: 761kcalCarbohydrates: 69gProtein: 11gFat: 50gSaturated Fat: 28gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 213mgSodium: 630mgPotassium: 251mgFiber: 1gSugar: 51gVitamin A: 1786IUVitamin C: 0.3mgCalcium: 161mgIron: 2mg
Keyword CHEESECAKE, CLASSIC CHEESECAKE, NEW YORK CHEESECAKE, VANILLA CHEESECAKE
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