If you have a sweet tooth you must already know that there are tens of cheesecakes available in the market like snickers cheesecake, blueberry swirls, peanut butter cheesecake, red velvet cheesecake, lemon cheesecake etc. BUT! From where it all originates is the Classic Cheesecake which is the real deal among all of them!
A Classic Cheesecake might miss the blueberry swirls or the touch of peanut butter but this is why it is called a classic one because it has a flavor of its own. It is velvety, creamy and smooth. So let’s go ahead and have a look how we can make a classic cheesecake!
- The ingredients you will need to make this heavenly goodness are
- Block cream cheese: 2 pounds of full cream cheese (at this point I am sure you have put your diet plans aside!)
- Sugar: 1 cup.
- Sour cream: 1 cup.
- Flavoring: 1 tablespoon of vanilla extract, 2 tablespoons of lemon juice.
- Eggs: 3 eggs.
- Graham cracker crumbs: to make a base for the cake.
How to prepare a graham cracker crust:
- Combine the graham cracker crumbs and sugar in a pot.
- Add some melted butter.
- You can use your hands to mix this all up because all the crumbs must be buttered well.
- By using the bottom of a measuring cup press this mixture against the bottom of a springform pan.
- Bake this for 10 minutes.
- Set aside to cool it down.
How to prepare the batter/filling
- Beat your cream cheese in a bowl until it is smooth.
- Mix in the sour cream until both the ingredients are evenly combines.
- Mix in the sugar.
- Pour the vanilla extract and lemon juice into the batter.
- Put this bowl aside.
- Beat the eggs lightly (do not add one at once, because this will add extra air into the batter, to avoid this beat them slightly altogether at once and add into the batter slowly while mixing).
- Use a rubber spatula and mix everything a few times.
Prepare a cheesecake water bath
- Wrap your springform pan with a foil
- Place this pan into an oven bag (just to make sure water does not seep through into the pan)
- Now fold the oven bag from the extra length against the edges of the pan so the heat doesn’t get locked away.
- Now pour all the cheesecake filling into the pan. Now smooth it out.
- This trick is very useful to remove any air bubbles: tap the pan a few times on your counter, use a toothpick to eliminate any extra air bubbles.
- Pour some boiling water (1-2 inches) into a big pan (you can use a large roasting pan).
- Place the wrapped pan into the water filled pan carefully.
Baking and Chilling the cheesecake
- Bake the whole thing for 60-65 minutes.
- You will know it is done when the edges are all done but the center is still creamy.
- Turn off your oven but do not take it out. Slightly open the oven door and let it sit inside for another hour.
- Take it out after an hour and let it cool down on the room temperature.
- Now refrigerate it for 5-6 hours.
- Your cheesecake is ready to serve!
- Happy eating! 🙂