Classic Cheesecake

Classic Cheesecake
This ultra creamy, fabulously rich cheesecake takes just 30 minutes to prep. Get the recipe: Classic Cheesecake . Photo: José Picayo
Hands On Time:
30 mins
Total Time:
4 hrs 30 mins
10 serves


  • Cake:

  • 18 graham crackers (2 sleeves)

  • ½ cup (1 stick) unsalted butter, melted

  • ¼ 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 ½ teaspoons pure vanilla extract

  • 3 large eggs, at room temperature

  • Cherry sauce:

  • 1 10-ounce bag frozen cherries

  • ½ cup sugar

  • ¼ teaspoon kosher salt

  • 1 tablespoons cornstarch

  • 2 tablespoons 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.

Nutrition Facts (per serving)

636 Calories
43g Fat
52g Carbs
9g Protein
Nutrition Facts
Calories 636
% Daily Value *
Total Fat 43g 55%
Saturated Fat 26g 130%
Cholesterol 192mg 64%
Sodium 387mg 17%
Total Carbohydrate 52g 19%
Total Sugars 47g
Protein 9g
Calcium 69mg 5%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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