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Writer's pictureRachel - The Yes Chef

Classic Cheesecake

Cheesecake is a classic dessert that, with the right technique, will come out perfectly every time. I can admit that the first few cheesecakes I ever made were overcooked and had cracking throughout. I've learned from my baking disasters and have perfected my Cheesecake recipe. It is absolutely perfect, and I have all the tips and tricks to make sure you will get it right the first time around.


If you're not into reading through recipes, I have the perfect video for you up on my YouTube channel which will take you step by step through my cheesecake making process.


Let's get on with the recipe!

Ingredients:


The Crust:

3 Cups Crushed Graham Crackers (or sub for Oreos/Chips Ahoy cookies! Remove the Oreo filling first!)

2 Tsp. Cinnamon

1/2 Cup Salted Butter


The Filling:

2 Cups Sour Cream

2 Cups Cream Cheese

1 Cup Sugar

1 Tsp. Fresh Lemon Zest

1 Tsp. Pure Vanilla Extract (See my post on how to save big money by making your own!)

3 Large Eggs


Toppings:

Top with Fresh Berries, Cookies, Whipped Cream, Berry Compote, or just serve it plain!


For this recipe you will need a round Spring Form Pan. I used one that was 9", but bigger or smaller will also work, it will just affect the height/thickness of your cheesecake. This is my favorite option available on Amazon!


Directions:

  1. Pre-heat your oven to 325°F.

  2. If you are using whole Graham Crackers or cookies as your crust, break them up into an evenly crushed mixture. I like to place my crackers/cookies in a plastic bag and use a rolling pin to crush them to keep my counter clean. (You don't need to turn them into dust, just crumbs!)

  3. Place 3 Cups of the crumbs into a bowl. If you are using Graham crackers as your base, add your cinnamon. If you are using cookies, no need to add the cinnamon.

  4. Melt 1/2 Cup of Salted Butter (1 stick) and pour it over the crumbs. Use a fork or spatula to gently mix the butter evenly through the mixture.

  5. Pour your buttery crumbs into your spring form pan and use a mug or measuring cup to press the crumbs down flat and evenly in the pan and against the sides.

5. Chill the base of the cheesecake in the refrigerator while you are working on the next steps.

6. In a new bowl, combine 2 Cups of Sour Cream, 2 Cups of Cream Cheese and combine with aa a mixer using the beater attachment or with an electric hand mixer.

7. After the mixture is smooth, add 1 Cup of Sugar, 1 Tsp. Lemon Zest, 1 Tsp. Vanilla Extract and and combine again until very smooth.

8. Add in the eggs, one at a time, and beat until fully combined and smooth after adding each.

9. Take your crust out of the fridge and wrap the based and sides of the pan with foil.

10. After wrapping, pour the cheesecake filling over the crust and wiggle to even it out.

11. Set the pan down in the center of a large roasting pan, and surround with boiling water.

12. Bake at 325°F for 45 minutes.

13. Turn off the heat and let the cheesecake cool in the oven for at least 40 minutes.

14. Refrigerate for at least 2 hours before serving.

15. Serve with Berry Compote, Whipped Cream, Chocolate Sauce, or anything you love!

Tips and Tricks:

Preventing Cracking or Rubbery Cheesecakes: By surrounding our cheesecake with boiling water while baking, we are making what is called a "Bain Marie," or a "hot water bath." This method is used by bakers frequently when making custards and cheesecakes to provide a uniform heat to the cheesecake, while providing moisture to the oven. The Bain Marie should not be skipped if you are finding that your cheesecake is cracking or is coming out with a rubbery texture.

Preventing Overcooked Cheesecakes: This problem is purely caused by self-doubt and I GET IT! Your cheesecake after baking 45 minutes will jiggle a little in the middle. This is perfectly normal! The cheesecake needs to rest in the turned-off oven until it is more cool- about 30-40 minutes, and then should be transferred into the refrigerator to chill for at least 2 hours before serving. In the fridge, the cheesecakes consistency with turn from wiggly to perfect and ready to enjoy. Don't doubt yourself!

Discoloration/Dark Spots on the Cheesecake: Discoloration, and dark spots can depend on your ingredients, but mainly is going to be caused by the heat from your oven. Make sure that your cheesecake is placed on the very center rack; not too close to the top of the oven, and make sure to follow the baking time! If you continue to have this problem, it's possible your oven is not running true to the temperature that you are setting it at. Buy an oven temperature gauge to ensure that your oven's internal heat is matching what you have set it to.


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