This rich, classic cheesecake is topped with a creamy, tangy sour cream layer, it is the perfect dessert for any occasion. Make sure your ingredients are at room temperature, as specified, like your cream cheese. This will ensure your cheesecake mixture blends easily and isn’t lumpy. Try not to overbeat your cheesecake mixture once you have added the eggs. Double-check your oven temperature and make sure you leave the cheesecake in the oven to cool slightly one it’s baked. This will help the cheesecake to cool slowly and prevents cracking.
Leave your cheesecake to cool completely before slicing or in the fridge overnight before serving. The first thing you will need to do before you make this recipe takes all your ingredients out a few hours before you plan on making your cheesecake. The way to ensure the cheesecake will bake perfectly is for everything to be at room temperature.
For this classic cheesecake recipe, we are sticking with the standard graham cracker crust. Make sure your graham cracker crumbs are finely ground. You can use a food processor or blender to do this.
Then mix your crumbs with melted butter, granulated sugar, and a little kosher salt. Press this into the bottom and halfway up the sides of a 9- inch springform pan. You can use the bottom of a glass to do this step. A springform pan is a necessity when making cheesecake. The sides are easily removed and your cheesecake will be perfectly intact.
Make sure that all of your ingredients are at room temperature. Not only will this ensure it bakes perfectly, but it will also prevent your cheesecake batter from being lumpy. If you try and mix the filling up with cream cheese that isn’t quite room temperature, you will get lots of lumps. Just spread the cheesecake filling on top of the crust and smooth it out using a spatula or an offset spatula.
The slices can be enjoyed plain, of course, or topped with cherry pie filling. You could also pick up some blueberry or peach pie filling or drizzle the cheesecake with chocolate sauce or smashed strawberries.
For the crust;
- 2 cups crushed graham crackers (about 14 whole crackers)
- 5 Tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- Pinch salt
For the filling;
- 3 8 ounce blocks cream cheese, softened
- 4 eggs
- 1 1/2 Tablespoons lemon juice
- 1 Tablespoon vanilla extract
- 1 cup granulated sugar
For the topping;
- 5 Tablespoons granulated sugar
- 2 cups sour cream
- Preheat oven to 350 degrees. Grease an 8-inch springform pan.
- In a small bowl, combine the graham crackers, sugar, butter, and salt. Press the mixture into the bottom of the pan and 1/4 of an inch up the sides.
- In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Beat in the lemon juice and vanilla. Pour the mixture over the graham crackers.
- Bake in the preheated oven for 25-35 minutes or until set. Remove from oven, then increase the heat to 450 degrees.
- Whisk together sour cream and sugar until smooth and no longer grainy, about 2 minutes.
- When the oven is preheated, pour the sour cream mixture over top of the cheesecake and bake an additional 5-7 minutes or until set and just barely golden.
- Remove from oven and cool, then chill for at least 2 hours or overnight. Serve plain or with your favourite pie filling