Today's post is on the best classic cheesecake recipe. Classic or Plain cheesecake was on my things to make list for a long time. With the special occasion of Mother’s Day coming up, I thought it was the perfect time to attempt baking one. I have been a little busy of late with my impending move next month. Although it’s just nearby, there’s been a lot of things to take care but I promise to be back in action once everything settles down. There’s has been a lot to catch up with all my fellow blogger's blog posts as well. I’m hoping to do it as and when I can.
Cheesecake is a universal favorite dessert of many of us. We are big cheesecake lovers at home. It seems intimidating when you first learn the process of making it, especially since it involves using a water bath to maintain a constant temperature while baking and covering the cake pan with aluminum foil etc.
However, it is not that difficult at all if you keep all the tips and tricks in mind! In fact, the baking process was a smooth, sailing process for me. I also managed to bake it without a single crack, good for a first-time attempt, isn't it! I have previously attempted the no-bake cheesecake which is even simpler and it turned out great as well.
The best classic cheesecake recipe - Tips to follow
If you have never baked a cheesecake before, the most important thing to keep in mind is not to overbeat the batter especially after adding the eggs. The ingredients must all be at room temperature. Keep a large pot of boiling water, ready to pour into the deep roasting pan. It is where the springform cake pan with the batter will be placed.
The other trick to ensure a perfect bake is to leave the oven door slightly open after the baking time is done for about an hour. Let the cake cool in the oven for another one hour. This is to avoid the cake from cooling down suddenly which can cause it to crack or sink. Finally, it has to be cooled in the refrigerator for about 6 hours or overnight.
For best results and to get a neat slice of cake, use a knife dipped in hot water and towel-dried to cut the cheesecake. You can have it plain or enjoy it with whipped cream or fruits. If you love cheesecake you may also enjoy my recipe for the mini cheesecake which is quite simple to make. Hope you have a wonderful mother's day weekend if you are celebrating! Enjoy 🙂
A delicious classic cheese cake made with cream cheese, sour cream and sugar with a hint of lemon and vanilla and loved by all.
- 1 ½ cup graham crackers powdered
- 5 tbsp butter melted and cooled
- ¼ cup granulated sugar
- 4 8oz cream cheese
- 1 cup sour cream
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3 large organic eggs
Pre heat the oven to 350 deg.
Powder the graham crackers to a fine texture in a food processor.
Add the butter and sugar and mix well.
Fill it in the bottom of the pan and press it down well with a cup .
Bake it for about 8 to 10 minutes.
Cool on rack after done.
Using a stand mixer beat the cream cheese and sugar for about 2 minutes on medium high speed until it is smooth and fine.
Add in the sour cream, lemon juice, vanilla extract and beat for another 1 minute and fold in well.
Add one egg at a time and beat just until incorporated.
Add the batter to the pan and cover it up with an aluminium foil all over the sides except the top.
Make a water bath by placing it in a deep roasting pan and then filling it with hot water.
Bake for about 60 to 70 minutes until the surface appears cooked and a bit jiggly in the center.
Open the oven door and let it cool in it for another 1 hour .
Remove it from the oven , cover it with an aluminium foil and refrigerate for at least 6 hours or over night
Use a knife dipped into hot water and dried before cutting up the cheese cake to get a neat slice .
You can add topping of your choice fruits, whipped cream or caramel or chocolate sauce.