Classic Cheesecake Recipe | Sally's Baking

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in fat and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Adjust the oven rack to the lower-middle position and preheat oven to 350°F (177°C).

If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in the sugar until combined, and then stir in the melted butter. Mixture will be sandy. Pour into an ungreased 9-inch or 10-inch springform pan and pat down to make a compact crust. Bake for 10 minutes. Remove from the oven and set aside while you prepare the filling.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the sour cream, vanilla extract, and lemon juice and beat until fully combined. With the mixer on medium speed, add the eggs one at a time, beating after each addition until just combined.

Boil a kettle/pot of water. Wrap 1 or 2 sheets of heavy-duty aluminum foil around the springform pan. Place the wrapped springform pan inside of a large roasting pan. Pour the cheesecake batter on top of the crust. Carefully pour the hot water inside of the pan and place in the oven.

Bake the cheesecake for 55–70 minutes or until the center is almost set. If it browns too quickly on top, tent it with aluminum foil halfway through baking. Turn the oven off and let the cheesecake cool inside for 1 hour.

Remove from the oven and water bath, discard the foil, and place on a cooling rack to cool completely at room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.

Run a knife around the edges of the springform pan to loosen the cheesecake, then remove the outer rim. Cut into slices for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens