Here’s a beautiful, easy recipe for perfect, Classic Cheesecake.
So there is something you should probably know about me. Something that only a select group of friends know about me. It’s this, people. I love cheesecake more than any other dessert goodie ever.
Not just any cheesecake, though. It’s gotta be plain! I love classic cheesecake with absolutely nothing on it. Nothing is needed! That sweet and creamy filling is perfect all on its own.
This particular classic cheesecake recipe has a shortbread crust and a thin layer of sour cream topping. The cheesecake you know of with the graham cracker crust is known as a New York Cheesecake. I love that one too!!
The creamy texture in this cheesecake is darn near perfect.
Fun fact: When I got married, I joked that I wanted my wedding cake to be ALL CHEESECAKE. Pressure for a traditional type gave way to spice cake instead, but I always wished I had just done it!
Classic Cheesecake
Ingredients
CRUST
- ⅓ cup salted butter, softened
- ⅓ cup granulated white sugar
- 1 large egg
- 1¼ cups all purpose flour
FILLING
- Two 8 ounce packages cream cheese, softened
- ½ cup granulated white sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
- ½ teaspoon vanilla extract
- 3 large eggs
TOPPING
- 1 cup sour cream
- 1 tablespoon granulated white sugar
- 1 teaspoon vanilla extract
- berries, for serving (optional)
Instructions
- Preheat oven to 350 degrees F.
CRUST
- In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy; blend in the egg. Add the flour and mix until well combined.
- Spread the dough on the bottom and 1½ inches up the sides of a 9 inch springform pan. Bake for 5 to 10 minutes.
FILLING
- In a large bowl, use an electric mixer to combine the cream cheese, sugar, zest and vanilla at medium speed until well blended. Add the eggs, one at a time, mixing well after each addition.
- Pour the filling on top of the baked crust. Bake for 50 minutes. OPTIONAL: You can bake the cheesecake with a water bath, if you'd like (see tips below).
TOPPING
- Stir together the topping ingredients in a medium bowl and spread evenly over the baked cheesecake; continue baking for 10 minutes. Remove from the oven and set on a cool stove.
- Loosen the cake from the rim of the pan; cool before removing the rim of the pan completely. Chill for a few hours before serving.
- Serve with fresh berries, if desired.
Notes
- Here’s how to bake cheesecake in a water bath:
- Wrap outside of pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in.
- Set wrapped pan in a large roasting pan, and pour hot water into roasting pan, to a depth of 2 inches or about halfway up the sides of cheesecake pan.
- Carefully transfer to a preheated oven and bake according to your recipe, until center jiggles when you bump the pan from the side. The outer 2 to 3 inches should not move, and the middle should wobble ever so slightly, like Jell-O.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more cheesecake recipes you might enjoy:
- Boston Cream Pie Cheesecake by Cookies and Cups
- Deluxe Pumpkin Cheesecake by Culinary Covers
- Snickerdoodle Cheesecake by Recipe Girl
- Peanut Butter Cup Cheesecake by Handle the Heat
Cheesecake still one of my favorite dessert..it very tasty on my mouth…thank for the recipe, I’ll try to make it on my kitchen..