Food Recipes Classic Cheesecake 3.9 (136) 5 Reviews By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on August 29, 2014 Print Share Share Tweet Pin Email 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 Yield: 10 serves Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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. 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. Print Nutrition Facts (per serving) 636 Calories 43g Fat 52g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.