BEST CLASSIC CHEESECAKE
Rich and dense, ultra-creamy, and subtly sweet, this classic cheesecake with a graham cracker crust is a decadent treat. Follow this foolproof method with expert technique tips to make a perfect cheesecake that doesn't sink, crack, burn, or curdle. Get creative with the toppings - serve with chocolate ganache, caramel sauce, whipped cream, fresh fruit, or cherry pie filling!
Provided by eatcakebemerry
Categories Cheesecake
Time 14h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
- Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
- While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
- Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
- Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
- Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
- Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
- Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
- Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
- Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
- Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
- Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.
Nutrition Facts : Calories 496.9 calories, Carbohydrate 35.5 g, Cholesterol 162.7 mg, Fat 36.3 g, Fiber 0.2 g, Protein 8.9 g, SaturatedFat 22 g, Sodium 297.5 mg
CLASSIC CHEESECAKE WITH TRUVIA® NATURAL SWEETENER-DUP
Made with Truvía® natural sweetener, this version of the classic has no added sugar and contains 15% fewer calories and 80% less sugar* than a full sugar cheesecake.
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F.
- Assemble all ingredients.
- Place graham cracker crumbs and Truvia® natural sweetener into mixing bowl; mix well.
- Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
- Press crumb mixture into 10-inch ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
- Place Truvia® natural sweetener, cream cheese, Neufchatel, and salt into mixing bowl.
- Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
- Mixing at low speed, add one egg at a time over 5 minutes.
- Scrape sides of bowl and paddle.
- Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
- Pour batter into graham cracker crust; Bake in oven for 55-60 minutes.
- Remove from oven; cool on wire rack for I hour; Cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.
Nutrition Facts : Calories 282.5 calories, Carbohydrate 16.8 g, Cholesterol 120.7 mg, Fat 24 g, Fiber 0.4 g, Protein 7.4 g, SaturatedFat 14.2 g, Sodium 319.1 mg, Sugar 3.8 g
TRUVIA CLASSIC CHEESECAKE
Ok, so I haven't actually tried this recipe, yet. My new favorite sugar substitute is Truvia. So I thought I would post this recipe. I will try it soon & post my results.
Provided by Magnolia J
Categories Cheesecake
Time 1h15m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 11
Steps:
- Assemble all ingredients.
- Place graham cracker crumbs and Truvia™ into mixing bowl; mix well.
- Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
- Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
- Place Truvia, cream cheese, Neufchatel and salt into mixing bowl.
- Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
- Mixing at low speed, add one egg at a time over 5 minutes.
- Scrape sides of bowl and paddles.
- Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
- Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes.
- Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.
Nutrition Facts : Calories 285.9, Fat 24.2, SaturatedFat 14.2, Cholesterol 136.6, Sodium 349.9, Carbohydrate 10.3, Fiber 0.4, Sugar 3.6, Protein 7.6
CLASSIC CHEESECAKE
This classic cheesecake has a sour cream topping and a homemade graham cracker crust. Enjoy with fresh strawberries and whipped cream.
Provided by Christianna Ripley
Categories Desserts Cakes Cheesecake Recipes
Time 6h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator.
- Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust.
- Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top.
- Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C).
- Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake.
- Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.
Nutrition Facts : Calories 533.1 calories, Carbohydrate 38.6 g, Cholesterol 152.2 mg, Fat 39 g, Fiber 0.4 g, Protein 9.1 g, SaturatedFat 23.5 g, Sodium 342.3 mg, Sugar 29.3 g
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