I have many cheesecake recipes on my blog but none of them is a classic. I’ve been asked to make a cheesecake recipe to be easily followed and finally I am able to share with you my favorite way of making a classic cheesecake.
In the cheesecake recipes I’ve made so far I’ve used either sour cream, Mascarpone or heavy cream besides the cream cheese. For the classic recipe, sour cream is the best choice as the cheesecake gets very soft and creamy. The cheesecake can be served plain but feel free to top it with your favorite fruits for a beautiful presentation. Usually is best to add the fruits just before serving to make sure they remain fresh and appetizing.
Many encounter different problems when making cheesecake, it either puffs up too much or it cracks.To prevent puffing up it is important to not over mix the cream cheese filling, to incorporate as little air as possible. To prevent the cracks on top of the cheesecake it is also important to bake at a low temperature and even if it doesn’t seem completely set try to not overbake it, as the cheesecake continues to set even after you turn off the heat. It is also very important to not rush a cheesecake to get chilled, best results are get when the cheesecake is let to cool completely at room temperature and then refrigerated for several hours or better overnight. Best part is that the cheesecake can be refrigerated for up to one week and frozen for about 2 months, so it’s very easy to make it ahead of time.
This classic cheesecake is one of the best desserts ever, rich and decadent . Hardly can anyone stop to one slice.
Marbled Chocolate Pumpkin Cheesecake
- 9 oz (250 g) digestive biscuits or graham crackers
- 6 tbsp (80 g) unsalted butter , melted
- 2 pounds ( 1kg) cream cheese , room temperature
- 1 cup (240g) sour cream
- 1 cup (200g) sugar
- 1 tsp (5g) vanilla
- 5 eggs , room temperature
- 1 tbsp (8g) cornstarch
- pinch of salt
- lemon zest from 1 lemon
- Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form.Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
- Reduce oven temperature to 300°F (150°C).
- Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible
- Pour the cream cheese mixture over the prepared crust.
- Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Decorate with your favorite fruits and dust with powdered sugar if desired before serving.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
A classic cheesecake is one of my favorite desserts! Yours looks perfectly creamy and delicious! Well done!
What country are you from?
I am so glad I came arose your website!! You have so many wonderful and fun recipes, I actually made this cheesecake and we had it yesterday, everyone LOVED it!!!
What else I can use instead of sour cream? What about yoghurt?
That looks so good! My cheescakes always get too dark or the top of the cake splits…
Do you have any bit of advice for me?
Great!!! it’s a fantastic cake. I’ll try it!
Is the oven in the recipe unventilated or ventilated?
It looks good to me and I am going to print and try. Thanks
I’ve been looking for this classic cheesecake recipe. I’ve tried others cheesecake recipe and fail terribly. Until I come across your recipe in youtube. I’ve tried making it, and it is so good. First try i forgot to change my oven fire to top and bottom (i use use top fire) and end up burn the surface of the cake. but the taste still good. this will be our family cheesecake recipe from now on. Thank you for sharing this recipe. I’m looking forward to try your other recipes to!
Hello Ella I just have an 6 inch pan so can you tell me the exact ingredients for this..?? Please would love to know. And is greek yogurt be used instead of sour cream..??
my first try in making a cheesecake. your recipe is perfect. thank you
I tried this one and it was such a great dessert!
Once in a while I try some of your recipes and It doesn’t let me down, ever.
Thank you for work and energy you two involve in this. It is more than cooking channel.
I just love your website. I was wondering what percentage fat is the sour cream you use?
I like to use 20% fat.
Hi, is the pan size you use actually 10 inches or is it the base 10 inches and the pan is 9 inches because I can’t find 10 inch springform pans
You can use a 9 inch pan without any problemes.
Hi, love your website. I was wondering what percentage fat is the cream cheese you use? Kind Regards
Hi, I love your website. I was wondering what percentage fat is the cream cheese you use? Kind Regards Avi
Hi.. all your recipes are really great and fail proof. I wanted to know if i could half this classic cheesecake recipe. looking forward to your response.