This original Cheesecake Recipe is a keeper. The Classic or Plain cheesecake has been on my things-to-make list for a long time. With the special occasion of Mother’s Day coming up, I had the perfect chance to attempt baking one. 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 mango no bake cheesecake recipe, which is even simpler and it turned out great as well.
Why you will love this cheesecake recipe?
- It is a fail-proof recipe if you follow all the instructions and it comes out perfectly.
- A great dessert for family get-togethers, parties, and any celebration.
- The taste is out of the world, serve with a dollop of ice cream and whipped cream and create the perfect dessert.
Ingredients you will need
- For the Crust
- Graham crackers powdered - Use a food processor and the pulse option to powder it
- Butter melted and cooled - Use organic and unsalted
- Granulated sugar - Depending on the sweetness you desire you can adjust the quantity.
- For the Filling
- Cream cheese - Philadelphia brand is great
- Sour cream - At room temperature
- Sugar, lemon juice, vanilla extract
How to make the Plain cheesecake?
We start with the crust. Powder the graham crackers, add butter and sugar to it, and press it down on the baking pan. Bake for about 10 minutes in an oven. Next, make the filling by beating cream cheese and sugar. Add in the sour cream, lemon juice, vanilla extract and beat again. Next, add one egg at a time and incorporate. Cover the pan with aluminum foil. Keep the hot water bath ready in the oven. Bake for 60 to 70 minutes until the top appears cooked but jiggly. Keep the oven door open for about an hour. Later, cover it with aluminum foil and refrigerate.
Tips to follow for the Original Cheesecake recipe
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.
While baking to avoid water entering your springform pan and ruining your crust, wrap it with two layers of aluminum foil and make sure you get a tight seal or place your springform pan inside a larger pan.
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 hour. This is to prevent 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!
Classic Cheesecake
Ingredients
Cheesecake crust
- 1 ½ cup graham crackers powdered
- 5 tbsp butter melted and cooled
- ¼ cup granulated sugar
For the Filling
- 4 8oz cream cheese
- 1 cup sour cream
- 1 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 3 large eggs organic
Instructions
To make the crust
- 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.
To make the filling
- 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 springform pan with the baked crust
- 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.
Nutrition
Wow, you’ve perfectly nailed that Nisha! Looks imposing yet without a doubt perfect!
Good luck together with your move💖💖
Thank you so much!
Perfectly Done Nisha !
Thank you Smitha, appreciate it!
Wow this one looks and sounds amazing. I love any flavor of cheesecake and would really impress my partner if I made this one. PS I love the look of your blog, so pretty 🙂
Thank you so much Christy, so happy to hear your feedback about the cheesecake and the look of my blog. It means a lot , much appreciated!
Wow, you've perfectly nailed it Nisha! Looks tempting and absolutely perfect!❤️
Good luck with your move!👍👍
Thank you so much Richa, happy to read your lovely comments . Yes dear need all the luck and wishes for the move ,appreciate it!
You have the most perfect, delicious-looking photographs!
I've only made a cheesecake once and although the top part wasn't too bad, the base was rather soft and not particularly appealing! I'll have to bookmark this, wouldn't mind giving it a go and seeing whether I can make something even half as good as yours. Somehow I doubt it..! I hope all goes well with preparing for the move, fingers crossed things go as smoothly as possible 🙂
Caz xx
Thank you so much Caz for the appreciation! . I think there is still some scope for improvement of my base as well 🙂 . Water can seep through the aluminium foil if not tightly packed , luckily it was not too much . Something to keep in mind for the next time . Do give it a try Caz am sure you will breeze through, it is pretty straightforward especially if you follow all the tips and tricks 🙂 good luck with it!
Wow send some my way please!!! This turned out perfect!
Thank you so much Diane sure anytime for you, appreciate it!
This looks fabulous Nisha. Such a perfect slice of cheese cake. Craving for a slice now..
Thank you so much Neetha ! Yes indeed it is very tempting 🙂
Such a gorgeous cake Nisha...looks totally droolicious 👍
Thank you so much Jyo, appreciate your kind comments!
Looks picture perfect Nisha!
Thank you so much Sandhya!
Wow! You have totally nailed it!! The classic cheesecake looks stunning & inviting.
Thanks a lot Megala, happy to hear the comment .It came out really well !
I love the neat edges of your cheesecake, Nisha. Well done on cracking it at the first go. My first cheesecake did brown a bit more and it took me more than once to get it right.
I am a dyed-in-the-wool cheesecake worshipper too. Bring me the whole cake and I shall ravish it without shame. xx
Thank you so much Dippy! The hot knife helped with the neat edges it's a great tip. Yes I can imagine that it would only get better with practice and am sure you are a pro now. True that about the ravishing part, especially for cheesecake it's definitely to relish without any guuilt:)
Looks fabulous Nisha.
Good timing as I am about to prepare a raspberry cheesecake slice for dessert tomorrow! 😉
Thanks a ton Lorelle, Ah raspberry cheesecake sounds divine ! Enjoy .
This looks absolutely delicious, I can't believe it was your first try! I love cheesecake (especially chocolate cheesecake) but I've never attempted to make it myself. I think I might have to buy myself a slice after seeing this! 😉
Thank you so much for your kind comments! Yes indeed I couldn't believe it myself when I saw the final outcome .especially the part where I had to spring it open 🙂 I was hoping i t wont fall apart! Yes chocolate cheesecake is another great delicacy as well!