Classic Cheesecake Recipe

            We cannot get much easier than this recipe for a true homemade cheesecake. There is no water batch needed, and only 7 simple ingredients. After much testing of this recipe, I have determined it does indeed meet the qualifications for the very best homemade cheesecake.

            Many times, we will all have an issue with the cheesecake developing a crack when it bakes. This happens due to air bubbles, lumps in the batter or during the baking and then cooling process.

Frequently Asked Questions:

            How do I prevent cracks?

I start with all my ingredients at room temperature. I also tap the pan on the counter a few times which helps the air bubbles rise to the surface and then pop. I have also lowered the baking temperature and let it bake longer. This will avoid having to use a water bath.

            How do I store this Cheesecake?

Once the cheesecake has cooled completely on the counter, you can cover it with plastic wrap and store it in the refrigerator for up to 7 days.

To store in the freezer, luckily, cream cheese will freeze well, once it has been cooked. To store in the freezer, place it on a shelf for 4 hours uncovered. Then remove the bottom of the springform pan and wrap it twice in plastic wrap or aluminum foil. It will last in the freezer for 1 month.

What do you need to make Classic Cheesecake Recipe

            Crust:

                        1 ¼ cups of crushed graham crackers

                        4 tbsp granulated sugar

                        5 tbsp unsalted butter, melted

            Filling:

                        5 pkg. 8 ounce cream cheese, at room temperature

                        4 large eggs at room temperature

                        1 ¼ granulated sugar

                        ½ cup sour cream, at room temperature

                        2 tsp vanilla extract

            Toppings:

                        Strawberries

                        Cherries

                        Blueberries     

                        Or any other choices

How to make Classic Cheesecake Recipe

FIRST STEP:

Place oven racks in the middle of the oven

Preheat the oven to 350*

SECOND STEP:

In a medium bowl, stir together the graham crackers, melted butter and the granulated sugar

a)

b)

Using the bottom of a flat cup, press the graham cracker mix on the bottom and halfway up the sides of the springform pan

THIRD STEP:

Bake the crust for 7 minutes

Remove from the oven and set to the side

FOURTH STEP:

Reduce the oven temperature to 325*

In a large mixing bowl, beat the cream cheese until it is smooth

FIFTH STEP:

Add in the granulated sugar, vanilla extract and sour cream.

Scrape down the sides often and beat all until smooth

SIXTH STEP:

In a dish, scramble the eggs with a fork. Beat well

Slowly add the eggs to the cream cheese mix using the low speed

SEVENTH STEP:

Stop beating once the eggs are incorporated

Once done, tap the bowl on the counter a few times to release any air bubbles

FIRST STEP:

Pour the cheese mix into the graham cracker crust and smooth out the top

The pan will be very full

EIGHTH STEP:

Bake for 30 minutes at 325*

Reduce the temp to 250* and bake for an additional 45 minutes

NINTH STEP:

Once the time has expired, turn off the heat, but leave the cheesecake inside, without opening the door for 30 minutes

Crack the oven door open and leave the cheesecake inside to cool for 1 hour

TENTH STEP:

Remove and set on the counter for 3 to 4 hours, until completely cooled

Cover with plastic wrap and keep in the refrigerator for 6 hours to chill and set fully

Enjoy!