Classic Cheesecake Recipe
This Classic Cheesecake Recipe is a simple and versatile creamy cheese cake.
Lately, the idea of hospitality has come to mind. What does it mean to bring people into our spaces? To serve them when there? This idea is not a new concept whatsoever yet it seems to be lost on many of us.
Thankfully, there is what looks like a resurgence of this idea. Entertaining at home, or hosting people whether that be for dinner, drinks, or just plain old dessert. In the last few years, I have taken the concept of me baking my daughter her favorite cake each year on her birthday. And have extended that to select friends. Why not bake something from scratch for a special day for a good friend? There is something thoughtful, sweet, and nostalgic about these little acts in our lives.
What could be more adaptable than a standard cheesecake? The creamy texture and versatility make them appear complicated yet they are much simpler to make than a typical cake. Or at least that is my experience. You can keep them plain and they are delicious enough this way. Or you can choose to dress your cheesecake up with a fresh strawberry sauce or sliced peaches.
This Classic Cheesecake Recipe Is…
Simple, and uncomplicated to make
Delicious plain or topped with fruit
Serves several and is great for gatherings
Creamy, perfectly sweetened and made with whole ingredients
What You’ll Need to Make It
For The Filling
3 packages of regular cream cheese
1 cup of sour cream
3 large eggs
1 tbsp vanilla extract (or lemon extract for a zestier cake)
1 cup of sugar
For The Graham Cracker Crust
⅓ cup of melted butter
¼ cup sugar
1 ¾ cup of crushed graham crackers
Tools You May Need
Preheat the oven to 350℉. Melt butter and mix it together with the graham cracker crumbs and sugar until combined. The consistency should look like wet sand.
Smashed it down inside the springform pan and set aside.
For the filling, in a large bowl or mixer combine all but the eggs. Mix well until creamy.
Add one egg at a time to the batter.
Once combined pour the batter into the springform pan and bake for 1 hour.
Take from oven and let cool completely. Once completely cooled set inside refrigerator for 3 hours. Before serving take a knife to loosen the sides and unhinge the lever to the springform pan. Slice and enjoy.
Baking Tips
- Make sure the eggs and cream cheese are at room temperature before beginning. This will ensure the batter is whipped up nice and smooth.
- Spraying the inside of the spring form pan with a cooking spray helps to prevent the cheesecake from sticking when removed.
- To prevent the cake from splitting on the top and or creating a more silky cake you can create a water bath. To do this you will need a larger pan that the spring form pan can fit into and some foil. Ideally the sides will be deeper to prevent the water from spilling over. A roasting pan works perfect for this. Double wrap the outside of the spring form pan with the foil. This will help prevent the water from leaking into the cheesecake. Place the foil wrapped springform pan inside the center of the roasting pan. Take a tea kettle and pour hot water about 1 – 2 inches deep into the roasting pan. Bake the cake as per the directions.
Serving Suggestions
- Serve plain or with a bowl of fresh berries.
- Make a compote to pour over the top of simple fruit, sugar simmer on the stovetop to bring out the juices of the fruit.
- Drizzle over chocolate and caramel sauce then finish with chop pecans as turtle cheesecake variation.
- Replace graham crackers with Oreo cookies to make an Oreo flavored cheesecake.
- Add lemon extract to the batter for a zestier cheesecake.
- Slice peaches then sprinkle them with sugar and cinnamon. Then when cheesecake is cooled, arrange them in a pretty pattern over the top of the cheesecake.
Shop This Post
If you try this recipe and love it, I would appreciate you coming back to give 5 stars!
Classic Cheesecake
A classic creamy no fail cheesecake recipe
Ingredients
- 3 packages of regular cream cheese
- 1 cup of sour cream
- 3 eggs
- 1 tbsp vanilla extract (or lemon extract for a zestier cake)
- 1 cup of sugar
- For the graham cracker crust:
- ⅓ cup of melted butter
- ¼ cup sugar
- 1 ¾ cup of crushed graham crackers (you can also use chocolate graham crackers here too for an oreo like cake)
Instructions
- Preheat the oven to 350°F
- Melt butter and mix it together with the graham cracker crumbs and sugar until combined. Smashed it down inside the springform pan and set it aside.
- For the filling, in a large bowl combine all but the eggs.
- Mix well until creamy. Add one egg at a time to the batter.
- Once combined, pour the batter into the springform pan. :
- Optional: To prevent the cake from splitting you can opt to bake it inside a roasting pan filled about halfway up with water. If you do so, cover the outside of your springform pan with foil to prevent water from entering the pan as it bakes.
- Bake for 1 hour.
- Take from the oven and let it cool completely.
- Once cooled, set it inside the refrigerator for 3 hours.
- Before serving, take a knife to loosen the sides and unhinge the lever to the springform pan.
- Slice and enjoy.
Notes
- Make sure the eggs and cream cheese are at room temperature before beginning. This will ensure the batter is whipped up nice and smooth.
- Spraying the inside of the spring form pan with a cooking spray helps to prevent the cheesecake from sticking when removed.
- To prevent the cake from splitting on the top and or creating a more silky cake you can create a water bath. To do this you will need a larger pan that the spring form pan can fit into and some foil. Ideally the sides will be deeper to prevent the water from spilling over. A roasting pan works perfect for this. Double wrap the outside of the spring form pan with the foil. This will help prevent the water from leaking into the cheesecake. Place the foil wrapped springform pan inside the center of the roasting pan. Take a tea kettle and pour hot water about 1 - 2 inches deep into the roasting pan. Bake the cake as per the directions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 475Total Fat: 28gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 139mgSodium: 289mgCarbohydrates: 50gFiber: 1gSugar: 39gProtein: 6g
Check Out More Favorites From The Farmhouse!
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
