This recipe is my ‘go to’ recipe for cheesecake. I like simple food that’s easy to throw together and this one definitely meets the objective! I have to give credit where credit is due and this one is adapted from Martha Stewart. I like it because it is just simple and straightforward which allows you to modify or add other flavors or try different things reliably. I have made this cheesecake about 10 times now with various additions (in this photo, you can see that it is topped with lemon curd which is one of my favorites) and it is always good. The good news is that it has a consistently pleasant texture/taste and the simple crust is also flavorful.
Classic cheesecake
By Published: March 17, 2013
- Yield: 1 nine inch cheesecake (8 Servings)
- Prep: 20 mins
- Cook: 1 hr 45 mins
- Ready In: 2 hrs 5 mins
This recipe is my 'go to' recipe for cheesecake. I like simple food that's easy to throw together and this one definitely meets the …
Ingredients
- 4 tbsp butter melted
- 12 graham crackers standard size
- 1/4 cup sugar
- pinch kosher salt
- 2.5 lbs cream cheese room temp
- 1.5 cups sugar
- pinch kosher salt
- 4 large eggs
- 1 cup sour cream
Instructions
- Preheat the oven to 325.
Pulse the graham crackers in your food processor until they are small crumbs. Add in your melted butter, 1/4 cup sugar, and pinch of salt and pulse a few more times until it begins to slightly clump. Press the resulting mixture into a 9" springform pan. Bake the crust for about 15 minutes.
- In a stand mixer, add your cream cheese and beat it until it is fluffy. Add your sugar and salt and continue to beat until incorporated. Scrape down sides of bowl if necessary. Next, add your eggs one at a time and then your sour cream, again scraping the sides of the bowl and repeating until smooth.
- Increase oven temp to 375.
Line the bottom of your springform with heavy aluminum foil and place in a roaster or similar cooking vessel which can accommodate the cheesecake. Fill the vessel with warm water until about halfway up the side of the springform pan.
Bake the cheesecake in the water bath for about an hour and a half until it is set in the middle. There is a fine balance between a set cheesecake and one which has a browned and/or cracked top. You may have to adjust for your particular oven.
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Yum! I still haven’t nailed a cheesecake recipe, and I love the sour cream in this one, so I’ll have to give it a shot. Always fun to find fellow NorCal food bloggers. I’ll be back!
Go NorCal food!