Classic Cheesecake

Classic Cheesecake

Watch the video for this recipe:

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.


Related Posts:
Marbled Chocolate Pumpkin Cheesecake
Orange Cheesecake
Nutella Cheesecake

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Ingredients
  • Makes about 10-12 servings
  • Crust
  • 9 oz (250 g) digestive biscuits or graham crackers
  • 6 tbsp (80 g) unsalted butter, melted
  • Cream Cheese Filling
  • 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
Directions
  1. 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.
  2. Reduce oven temperature to 300F (150C).
  3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
  4. 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
  5. Pour the cream cheese mixture over the prepared crust. 
  6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
  7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
  8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.
Classic Cheesecake-1
Classic Cheesecake-2
Nutrition facts 1 Serving - 167g - Calories:575, Fat: 45.6g, Saturated Fat:26.0g, Carbohydrates:33.3g, Sugar:22.3g, Protein:10.5g, Cholesterol:189mg, Calories from Fat 411, Sodium 439mg, Potassium 170mg, Vitamin A 35%, Vitamin C 0%, Calcium 12%, Iron 10%, Nutrition Grade F, daily percent values are based on a 2000 calorie diet
On February 09, 2016 at 03:54 pm, Liz said...
A classic cheesecake is one of my favorite desserts! Yours looks perfectly creamy and delicious! Well done!
On February 12, 2016 at 11:44 am, Vjekoslava said...
What country are you from?
On February 13, 2016 at 08:40 am, Kristina said...
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!!!
On February 15, 2016 at 02:48 am, Chathu said...
What else I can use instead of sour cream? What about yoghurt?
On February 19, 2016 at 07:51 am, Elly said...
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?
On February 23, 2016 at 08:44 am, Fabio said...
Great!!! it's a fantastic cake. I'll try it! Is the oven in the recipe unventilated or ventilated?
On March 12, 2016 at 02:53 am, linda | low carb yogurt said...
It looks good to me and I am going to print and try. Thanks
On March 31, 2016 at 04:03 am, Ashley said...
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!
On April 11, 2016 at 08:20 am, Khadeeja said...
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..??
On November 11, 2016 at 02:31 pm, yann said...
my first try in making a cheesecake. your recipe is perfect. thank you
On April 14, 2017 at 06:25 am, Maja said...
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.
On September 27, 2017 at 12:23 pm, Frederikke said...
Hi, I just love your website. I was wondering what percentage fat is the sour cream you use? Kind Regards Frederikke
Re:

Hi Frederikke.

I like to use 20% fat.

On December 22, 2017 at 02:54 pm, Jessica said...
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
Re:

Hi Jessica.

You can use a 9 inch pan without any problemes.

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