Why This Recipe Works: Classic Cheesecake!

By Sally's Baking Recipes · 300 min

Ingredients

Instructions

1. Set the oven rack to the lower-middle position and preheat to 350°F (177°C).
2. Grind full graham crackers into fine crumbs if needed. Mix in the sugar, then the melted butter; the mixture will be sandy. Break up any big chunks.
3. Press the crumbs firmly into the bottom and partway up the sides of an ungreased 9-inch or 10-inch springform pan, without packing too hard, until no loose crumbs remain. Bake for 10 minutes, then set aside.
4. Beat the cream cheese and sugar on medium-high with a paddle until smooth and creamy, about 2 minutes. Add the sour cream, vanilla and lemon juice, if using, and beat until combined.
5. On medium speed, add the eggs one at a time, mixing just until each is incorporated. Stop as soon as the last egg is mixed in, since overmixing can make the cheesecake deflate. The batter will measure nearly 6 cups.
6. Boil enough water to fill 1 inch in the roasting pan. Wrap 1 or 2 layers of heavy-duty foil around the springform pan. Place it in a large roasting pan, pour the batter over the crust and smooth the top evenly.
7. Pour the hot water into the roasting pan, outside the springform pan, and place it in the oven. You can also put the roasting pan in the oven first and add the water afterward.
8. Bake for 55–70 minutes, until the center is almost set. Tent with foil halfway through if the top browns too much. The center should still wobble slightly when the pan is gently shaken.
9. Turn off the oven, open the door slightly and leave the cheesecake in the water bath for 1 hour. Then remove it, discard the foil and cool completely at room temperature on a rack.
10. Refrigerate for at least 4 hours, up to 2 days.
11. Run a knife around the edge, remove the rim, and slice with a sharp knife. Wipe and warm the knife between cuts for neat slices. Store leftovers covered in the fridge for up to 4 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggLemonCream cheeseSour creamGraham cracker