Classic Cheesecake

Photo by José Picayo
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  • Serves 10
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 636 calories
    • Fat 43 g
    • Sat Fat 26 g
    • Cholesterol 192 mg
    • Sodium 387 mg
    • Protein 9 g
    • Carbohydrate 52 g
    • Sugar 47 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 69 mg


  1. Check Cake:
  2. Check 18 graham crackers (2 sleeves)
  3. Check 1/2cup (1 stick) unsalted butter, melted
  4. Check 1/4teaspoon kosher salt
  5. Check 1cup plus 4 tablespoons sugar
  6. Check 3 8-ounce packages cream cheese, at room temperature
  7. Check 2cups sour cream, at room temperature
  8. Check 1 1/2teaspoons pure vanilla extract
  9. Check 3 large eggs, at room temperature
  10. Check Cherry sauce:
  11. Check 1 10-ounce bag frozen cherries
  12. Check 1/2cup sugar
  13. Check 1/4teaspoon kosher salt
  14. Check 1tablespoons cornstarch
  15. Check 2tablespoons fresh lemon juice


  1. Make the cake: Heat oven to 325° F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
  2. Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
  3. In a small bowl, combine the remaining 1 cup of sour cream, 2 tablespoons of sugar, and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding.
  4. Make the cherry sauce: In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.
  5. In a small bowl, stir together the cornstarch and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.