Classic Cheesecake

From Food Network Kitchens

Rated: 4 stars out of 5Rate itRead users' reviews (48)

Cook Time:
1 hr 10 min
Level:
Intermediate
Yield:
8 to 10 servings

Times:

Prep: 15 min
Inactive Prep: 8 hr 0 min
Cook: 1 hr 10 min
Total:: 9 hr 25 min

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Ingredients

Crust:

6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs,
2 tablespoons sugar
Pinch fine salt

Filling:

2 pounds cream cheese, at room temperature
2 cups sugar
1 cup sour cream
6 large eggs, lightly beaten
2 tablespoons vanilla paste or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Berries, optional

Directions

Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a 9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt. Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting pan.

For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add 1 1/4 cups sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in 3/4 cup sour cream, then eggs, 1 tablespoon vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.

Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the cheesecake for 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.

Meanwhile, stir together the remaining sour cream, sugar and vanilla paste. Spread over the top of the cooked cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the oven for 1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheese cake.

Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature. Cover and refrigerate at least 8 hours or overnight.

Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm water, wipe dry before slicing each piece. Serve with berries, if desired.

Shopsmart:

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Comments & Reviews

recipe Classic Cheesecake
Shari Port Orchard, WA 08-16-2009
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This is the one!!
Rated: 5 stars out of 5

I've made a LOT of cheesecakes in my life and I have to say this is one of my favs. I've made it about 6 times now and it's... the best ever and very consistant every time. I use cinammon Garham crackers and leave the sour cream topping off. I usually make a fruit topping of some sort (strawberry, cherry, blueberry) whatever's in season. This is so easy and fantastic flavor everytime, definately one to keep!! Thanks so much!Read more
recipe Classic Cheesecake
Carolyn Baton Rouge, LA 08-04-2009
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How to Improve the topping!!
Rated: 4 stars out of 5

Turn off the oven and let the cake cool down with the oven...Once the cake has cooled for about an hour and is room... temperature...take cake out of oven and reheat oven to 425 degrees..Mix 1 1/2 cups sour cream; 2 Tbls sugar; 1/2 tsp vanilla and 1/8 tsp salt and pour over the cake top...Back into the hot oven for about 5 minutes to glaze the topping...Take out of oven and let cool again to room temperature, then refrigerate for 6 to 12 hours before serving. That topping is sweet from the sugar and vanilla yet has a little "bite" from the sour cream...once you top a cheesecake with this, you'll never like one without this!! Bon Apetit!!Read more
recipe Classic Cheesecake
Gary Valrico, FL 07-31-2009
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Topping can go!
Rated: 4 stars out of 5

This cheesecake was great. The water method with the roasting bag worked fantastically. However the extra sour cream and... sugar topping was a terrible idea. It was like a liquid sugar mess. I will make it again, this time without the extra topping. Great recipe and great method.Read more
recipe Classic Cheesecake
Zachary Cincinnati, OH 07-24-2009
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great cheesecake, topping fail
Rated: 1 stars out of 5

why haven't they changed the recipe? i just made this and ruined it with the topping. foodnetwork fail :(
recipe Classic Cheesecake
kelly tucson, AZ 06-07-2009
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Karen of Champlin, MN is a Genius!!!!
Rated: 5 stars out of 5

I have been avoiding making cheesecakes with the water baking method for years...I tried her little oven roasting bag trick... and it was perfect! This cheesecake was the best tasting and prettiest I have ever made, no cracks and no sinking in the middle. This is the only cheesecake I will ever make from now on. Again, major KUDOS to Karen, you are awesome!!Read more
recipe Classic Cheesecake
Alice Camden, NY 06-03-2009
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Reviews were all of the advice I needed!
Rated: 5 stars out of 5

I didn't have a ton of experience with cheesecake, but was really excited about this recipe and how easy it seemed to me. I... read the reviews and that was all of the advice I needed. Using an oven liner around the pan instead of foil is fool proof. Make sure both your eggs and cream cheese are room temperature. Don't be afraid to let them sit out for a while. I also had a friend tell me that a cheesecake gets creamier with time. Don't serve it for a couple of days. She even said to let it sit out for a bit before serving. I've made this 4 times now without a hitch, even added a bag of mini chocolate chips once and it's to die for. (make sure they're mini or they're too big) I must admit, I've never tried the sour cream cap. Those reviews made me too nervous.~~Alice Wilson Camden, NY Read more