Classique Cheesecake Recipe
Velvety cheesecake with a graham cracker crumb crust. Served with strawberry purée and a fresh strawberry.
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Ingredients
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Crust
Method
Cheesecake
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
- 2
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and mix until well combined. Add the sour cream, vanilla extract, and eggs one at a time, mixing well after each addition. Pour the cheesecake filling over the cooled crust.
- 3
Bake the Cheesecake
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- 4
Chill and Serve
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before removing it from the springform pan. Serve with strawberry purée and garnish with fresh strawberries.
