Classic Cheesecake
Ingredients
Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs (about 14 full sheet graham crackers)
- 7 Tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
Cheesecake
- 4 8-ounce blocks full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons fresh lemon juice (optional, but recommended)
- 3 large eggs, at room temperature
Instructions
- Adjust the oven rack to the lower-middle position and preheat oven to 350°F (325 for convection).
- The second rack should be positioned directly beneath with a small casserole dish during preheating. place a large baking dish underneath, just in case anything drips.
- Make the crust: Using a food processor, pulse the graham crackers into crumbs. Pour in sugar and melted butter and pulse until combined. Mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. No need to grease the pan first. I use the bottom of a measuring cup to pack the crust down tightly. Pre-bake for 8 minutes. Remove from the oven and place the hot pan on a piece of aluminum foil. The foil will prevent any melted butter from escaping the pan.
- Make the filling: Using a stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. To help prevent the cheesecake from deflating and cracking as it cools, avoid over-mixing the batter as best you can.
- Prepare the simple water bath: Boil a full kettle of water. As the water is heating up, wrap the aluminum foil around the springform pan. Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer. Carefully pour the hot water inside of the casserole dish inside of the oven. Put the cheesecake directly above the steam bath.
- Bake cheesecake for 55-70 minutes or until the center is almost set. If you notice the cheesecake browning too quickly on top, decrease the temperature by 25 degrees and tent it with aluminum foil halfway through baking. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. The temperature in the center should be between 145-150 degrees. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven as it cools down for 1 hour. Remove from the oven, then cool cheesecake completely uncovered at room temperature. Then cover and refrigerate the cheesecake for at least 4 hours or overnight.
- Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
- Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.
Notes
Cherry Sauce
- In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
- Place over medium heat and whisk constantly until the mixture starts to thicken.
- Add 4 cups of pitted, quarted cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat. The cherries will release plenty of liquid so don't add more water.
- Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.