Classic Cheesecake Recipe
I used to think homemade cheesecake had to be this really hard and complicated thing to make. I finally decided I had to give it a shot and after tinkering with multiple recipes and through trial and error, I have now mastered the perfect Classic Cheesecake Recipe. Honestly, cheesecake is not very hard to make. You will need a springform pan and a stand mixer {KitchenAid’s are the best!} is a must. There is no way you can mix up these ingredients properly with a hand mixer.
Perfecting the Classic Cheesecake Recipe
One of the biggest problems with perfect cheesecake is cracking. I have found that there are 2 main things that make a cheesecake crack.
First, over cooking. DO NOT OVER COOK YOUR CHEESECAKE. I did this many times because I thought that it really wasn’t done yet. The center will be not quite set when it is done.
Secondly, the cheesecake needs to cool down very slowly. You can do this two ways. My preferred method is to turn the oven off, open the door some and let the cheesecake sit for 4 hours minimum. I typically cook my cheesecake at night then actually let it sit in the oven overnight. You can also pull it out of the oven and drape a hand towel over the top of it and let it cool down for 4 hours before putting in the fridge.
This is a plain Jane classic cheesecake recipe. I like to dress mine up with fresh fruit as a topping. Fresh strawberries are the best if you ask me. You can put just about anything on it though such as pie filling, chocolate or even crushed candy bars like snickers or heath. The possibilities are endless!
This is an excellent dessert if you are having dinner guests because it can be made ahead of time AND your guests will be super impressed! Happy cheesecake making and enjoy 🙂
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Classic Cheesecake Recipe
Ingredients
- 2 cups Graham Cracker Crumbs
- 4 Tbsp. sugar
- 1/3 cup butter, melted
- 6 packages (8 oz. each) Cream Cheese, softened - room temp.
- 2 cups sugar (Splenda works well too)
- 2 tsp. vanilla
- 6 eggs room temp.
Instructions
- Preheat oven to 325 degrees
- Crust: mix the graham cracker crumbs, melted butter and 4 Tbsp. sugar. Press into the bottom of a 9" springform pan that has been sprayed with cooking spray. I find the bottom of a measuring cup works well for this.
- Filling: Using a standup mixer beat the cream cheese, eggs, sugar and vanilla. I like my cheesecake to have a very fluffy texture so I beat it very well.
- Pour the filling into the 9" springform pan. Tap the sides of it to remove any air pockets.
- Bake it for 65 minutes. The center will be almost set.
- Turn oven off and open the door. Let the cheesecake sit for at least 4 hours to cool. I find letting it cool like this prevents cracks.
- Loosen the sides with a butter knife before removing the rim of the pan.
- Eat it plain or garish it with fruit!
Notes
The key to perfect cheesecake that does not crack is (1) do not over cook it and (2) let it cool in the oven for at least 4 hours before you refrigerate OR pull it out of the oven and drape a kitchen towel over the top of it and let it cool for 4 hours.
What happened to the recipe? It was just here and now it’s gone…I checked on my phone too and even restarted my computer to n avail. I have the cream cheese and eggs ready to go and no recipe to follow 🙁