I have made this recipe many times, and each time I have tried to improve the look, taste and texture of the finished product. After several attempts, the cheesecake came out creamy and not too sweet. My husband, who is not a big fan of desserts or cakes, is now obsessed with this delightful treat. He says it feels like he is eating ice cream when he eats it. It is now my go-to dessert recipe for any birthdays, holidays and family get-together.
This cheesecake recipe is sure to be a crowd-pleaser, whether you’re serving it at a dinner party or enjoying it with your family at home. Give it a try and let me know how it turns out!
INGREDIENTS:
- Crust: honey graham crumbs, melted unsalted butter – used to hold the cheesecake batter together.
- Filling:
- Cream cheese – the main ingredient for the dense and creamy texture.
- Sugar – adds sweetness to the cheesecake.
- Sour cream – softens the dense texture of the cream cheese and adds tangy flavor to this cheesecake.
- Lemon juice – adds flavor to the cheesecake.
- Vanilla – enhances the flavor of the cheesecake.
- Eggs – provide extra smooth and rich texture to the cheesecake.
HOW TO MAKE THIS CLASSIC CHEESECAKE RECIPE:
To start, preheat your oven to 325 degrees F. Make the crust by combining the honey graham crumbs and melted unsalted butter. Press this mixture into a 9-inch springform pan and baked for 12 minutes, then set aside to cool.
Next, it’s time to make the filling! In a large bowl, beat the cream cheese until softened. Add the sugar and beat until smooth. Then, add the sour cream, lemon juice and vanilla, and beat until combined. Add the eggs, one at a time, beating well after each addition. Pour the cheesecake batter over the prebaked crust. Place the springform pan in a roasting pan and pour enough hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake the cheesecake for 75 minutes. When it’s finished baking, remove the cheesecake from the oven and let it cool in the roasting pan for 15 minutes. Then remove the springform pan from the roasting pan and carefully run a knife around the edge. Let the cheesecake cool completely before storing in the fridge to chill overnight.
NOTES:
- Prebake the crust before filling it with the batter. This step is needed to yield a crispy crust.
- The cold ingredients (cream cheese, sour cream and eggs) need to be brought to room temperature before mixing. This important step makes it easier to combine the ingredients without overmixing.
- Avoid overmixing the batter. Overmixing will cause the cheesecake to crack during baking
- Wrap a foil around the spring form pan. This step will make sure no water will seeps into your pan.
- Don’t wait until the center of the cheesecake to set. This will result to overbaked cheesecake.
- If the cheesecake is starting to brown on top, cover top with aluminum foil.
- Let the cheesecake chill in the fridge overnight.
Cheesecake
This classic cheesecake recipe is perfect for impressing guests or enjoying with family. With a crispy honey graham crust and creamy filling made with cream cheese, sugar, sour cream, lemon juice, vanilla, and eggs, this cheesecake is sure to be a crowd-pleaser.Ingredients
Crust:
- 180 g honey graham crumbs store bought
- 75 g unsalted butter melted
Filling:
- 650 g cream cheese room temperature
- 120 g sugar
- 150 g sour cream room temperature
- 1 tbsp. lemon juice
- 1 tsp vanilla
- 3 large eggs room temperature
Instructions
- Position the rack in the middle of the oven and then preheat it to 325 degrees F.
Make the crust:
- In a medium bowl, thoroughly combine the honey graham crumbs and melted butter. Press this mixture into a 9-inch spring form pan bake for 12 minutes. Set aside to cool. Wrap the outside surface of the springform pan with aluminum foil.
Make the filling:
- In a large bowl, beat the cream cheese until softened. Add the sugar and beat until smooth. Add the sour cream, lemon juice and vanilla, and beat until combined. Add the eggs, one at a time, beating well after each addition.
- Pour the cheesecake batter over the prebaked crust. Use a rubber spatula to smooth it out evenly. Place the pan in a roasting pan and pour enough hot water into the roasting pan to come half way up the sides of the spring form pan. This will help the cheesecake to cook evenly.
- Bake the cheesecake for 70 to 75 minutes or until the edge is set and center slightly jiggles when the pan is gently shaken. Remove the cheesecake from the oven and let cool in the roasting pan for 15 minutes. Remove the springform pan from the roasting pan and remove the foil. Use a warm butter knife or rubber spatula to loosen the edges of the cheesecake. Unhinge the clasp of the springform pan and remove the sides. Leave the bottom to hold the cheesecake, let it cool completely, and then store it in the fridge to chill overnight.
- Serve the cheesecake as is, or remove the bottom by carefully sliding the cake onto a tray or lifting with a spatula. To slice, dip a knife in hot water and dry it off with a kitchen towel. Use the knife to slice the cheesecake into serving pieces, and decorate top with whipped cream or fruits. You can also make a delicious raspberry sauce to drizzle over the top (see recipe below).
Nutrition
Calories: 378kcalCarbohydrates: 25gProtein: 6gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 116mgSodium: 289mgPotassium: 132mgFiber: 1gSugar: 16gVitamin A: 1021IUVitamin C: 1mgCalcium: 85mgIron: 1mgTried this recipe?Let us know how it was!
Raspberry Sauce
Ingredients
- 12 oz frozen raspberries
- 3 tbsp sugar plus more for tasting
- 1 1/2 tsp cornstarch dissolved in 1 tbsp water
Instructions
- In a small saucepan, combine together the frozen raspberries and sugar. Bring to a boil over medium high heat. Stir the cornstarch/water mixture and then add it into the saucepan. Stirring constantly, cook until slightly thickened.
- Press mixture through a fine mesh strainer to separate the seeds. You may discard the seeds if desired.
- Serve over pancakes, waffles, cheesecakes, ice creams or other desserts.
Nutrition
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