Classic Cheesecake

Classic Cheesecake
José Picayo
This ultra creamy, fabulously rich cheesecake takes just 30 minutes to prep.

Get the recipe.
Serves 10
preparation
30
minutes
cooking
270
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
May 2012

Nutritional Information

  • Per Serving
  • Calories 636
  • 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
What does this mean? See Nutrition 101.