A Perfect Cheesecake Every Time

Classic cheesecake has always been one of my favorite go to desserts. This recipe is silky smooth, rich, tangy and simply delicious.

Cheesecake ingredients are simple but it can seem a little bit daunting. It is a custard filling, after all. Follow these easy steps and tips, and you will make a perfect cheesecake every time.

This cheesecake has a sour cream topping that adds the perfect tang to accompany the rich filling and the buttery crust. It's honestly my favorite part about this recipe. 

I decided to add almonds to the graham cracker crust and it's such a good addition to this recipe. They add a wonderful nuttiness and texture to the crust. You could use any nut you want, or omit completely.

Tips for a perfect cheesecake

• Always start with room temperature dairy and eggs. Room temperature ingredients will ensure a smooth batter. Cold cream cheese will not incorporate well, resulting in a lumpy batter. Pull ingredients out at least 1-2 hours before starting the recipe, allowing them to come to room temperature.

• Do not over mix the eggs. Make sure to add eggs one by one on low speed and mix until just combined. Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

• Scrape down the bowl. Once you start adding the eggs make sure to scrape down the sides and bottom of the bowl. This will make sure you don’t have a lumpy batter.
• Allow cheesecake to come to room temperature before refrigerating. Once the cheesecake comes out of the oven, allow it to cool gradually. If you chill it too quickly it will crack. Allow it to fully cool, then refrigerate it.
• Cut cheesecake when it's cold. The cheesecake needs time to fully set in the refrigerator. It will be soft and messy when cutting if you don't give it enough time to fully chill. I recommend refrigerating for at least six hours or even overnight for best results.

Classic Cheesecake

Scroll down for a printable version of this recipe

Yields: 9 inch springform pan or 9x13 rectangle pan

Prep time: 20 minutes

Cook time: 1 hour 10 minutes

Total time: 1 hour 30 minutes

For the crust:

18 graham crackers

1/4 cup slivered blanched almonds

3 Tablespoons melted butter

3 Tablespoons granulated sugar

For the cheesecake:

4 8 oz packages of cream cheese

1 1/4 cup granulated sugar

5 eggs

2 teaspoons vanilla extract

For the sour cream topping:

16 oz sour cream

4 Tablespoons granulated sugar

2 teaspoons vanilla extract 

1. Use a food processor or blender to grind graham crackers and slivered almonds into fine crumbs. You can also place them in a Ziploc bag and crush them into fine crumbs with a rolling pin.

2. In a medium bowl, stir the graham cracker crumbs and granulated sugar together, and then stir in the melted butter. The mixture will be coarse and have a sand like texture.

3. Pour the mixture into an ungreased pan or dish of your choosing (i.e. 9-inch pie dish, cake pan, square pan, or springform pan).

4. Using your hands, pat the crumbs down into the bottom and up the sides to make a compact crust. Pat down until the mixture is no longer crumbly and stays together.

5. Pre-bake crust at 325 degrees for 5 minutes to set the crust.

6. Allow cream cheese to come to room temperature. In a stand mixer with paddle attachment, mix together cream cheese, vanilla extract and granulated sugar on medium speed until well combined.

7. On low speed, add eggs one by one. Scraping down the sides and bottom as needed. Mix until just combined.

8. Pour cheesecake batter over the crust and bake at 325 degrees for 1 hour or until just set. Cheesecake will start to puff up and not look wet on the top. It will still have a slight giggle when done. Avoid overbaking, it will start to crack on the top if it’s over baked.

9. Remove cheesecake from the oven and turn the oven temperature up to 400 degrees.

10. In a small bowl mix together sour cream, granulated sugar and vanilla extract.

11. Allow cheesecake to settle, then pour sour cream mixture over the top in an even layer.

12. Place cheesecake back into the oven for 5 minutes to set the topping.

13. Allow to completely cool at room temperature then place into the fridge until fully chilled.

14. Enjoy plain or serve with your favorite toppings!

If you enjoyed this recipe and want to learn more about baking and pastry, look into The Chopping Block's upcoming pastry classes:

• Hands-On Pie and Tart Boot Camp Saturday, March 25 10am Just 2 spots left!
• Virtual Spring Baking Workshop Saturday, April 8 11am CST
• Hands-On Cupcake Boot Camp Saturday, May 13 10am
• Hands-On Donut Boot Camp Saturday, June 3 10am

Do you have a kid who enjoys baking? Don't miss out on TBC’s kids and teen cooking camps and classes:

• Kids Hands-On Spring Baking Monday, April 3 12pm
• Kids 3-Day Mini Camp Baking and Pastry Wednesday, July 5 - Friday, July 7 9am
• Teen Camp Baking and Pastry Monday, July 10 - Friday, July 14 9am
• Teen Camp Baking and Pastry Monday, July 10 - Friday, July 14 1:30pm
• Teen Camp Baking and Pastry Monday, August 7 - Friday, August 11 9am
• Teen Camp Baking and Pastry Monday, August 7 - Friday, August 11 1:30pm

Yield: 8

Author: Kelly Kijak

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Classic Cheesecake

Prep time: 20 MinCook time: 1 H & 10 MTotal time: 1 H & 30 M

Ingredients

For the crust

• 18 graham crackers
• 1/4 cup slivered blanched almonds
• 3 Tablespoons melted butter
• 3 Tablespoons granulated sugar

For the cheesecake

• 4 8 oz packages of cream cheese
• 1 1/4 cup granulated sugar
• 5 eggs
• 2 teaspoons vanilla extract

For the sour cream topping

• 16 oz sour cream
• 4 Tablespoons granulated sugar
• 2 teaspoons vanilla extract

Instructions

1. Use a food processor or blender to grind graham crackers and slivered almonds into fine crumbs. You can also place them in a Ziploc bag and crush them into fine crumbs with a rolling pin.
2. In a medium bowl, stir the graham cracker crumbs and granulated sugar together, and then stir in the melted butter. The mixture will be coarse and have a sand like texture.
3. Pour the mixture into an ungreased pan or dish of your choosing (i.e. 9-inch pie dish, cake pan, square pan, or springform pan).
4. Using your hands, pat the crumbs down into the bottom and up the sides to make a compact crust. Pat down until the mixture is no longer crumbly and stays together.
5. Pre-bake crust at 325 degrees for 5 minutes to set the crust.
6. Allow cream cheese to come to room temperature. In a stand mixer with paddle attachment, mix together cream cheese, vanilla extract and granulated sugar on medium speed until well combined.
7. On low speed, add eggs one by one. Scraping down the sides and bottom as needed. Mix until just combined.
8. Pour cheesecake batter over the crust and bake at 325 degrees for 1 hour or until just set. Cheesecake will start to puff up and not look wet on the top. It will still have a slight giggle when done. Avoid overbaking, it will start to crack on the top if it’s over baked.
9. Remove cheesecake from the oven and turn the oven temperature up to 400 degrees.
10. In a small bowl mix together sour cream, granulated sugar and vanilla extract.
11. Allow cheesecake to settle, then pour sour cream mixture over the top in an even layer.
12. Place cheesecake back into the oven for 5 minutes to set the topping.
13. Allow to completely cool at room temperature then place into the fridge until fully chilled.
14. Enjoy plain or serve with your favorite toppings!

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