This classic creamy cheesecake is easy for the beginner. The tang of sour cream, the zip of the cream cheese and just the right amount of sugar makes this a traditional cheesecake just begging to be eaten. It's quick to put together and a great dessert for any occasion. You can bake it in a water bath for a more creamy, even texture to have the traditional French style cheesecake or bake it straight in the oven for a New York Style type of cheesecake with its classic firmer texture. You don't need a springform pan for this cheesecake, as we will show you how to use a classic cake pan.
Prepare: 15 minutesmins
Bake: 1 hourhr30 minutesmins
Chill Time: 8 hourshrs
Total Time: 9 hourshrs45 minutesmins
Servings: 16
Equipment
8 - 9" (20 - 23cm) deep cake pan
10" (25cm) cake pan or similar size for water bath
Parchment paper
Ingredients
For the Filling
3pkg(678g) cream cheese
1cup(200g) sugar
3large(150g) eggs
⅓cup(80g) sour cream
2tbs(19g) flour
1tsp(5mL) vanilla
¼tsp(1.5g) salt
For the Crust
1 ½cups(140g) graham cracker crumbs
⅓cup(75g) melted butter
Instructions
About 1/2 - 1 hour before starting, remove cream cheese, sour cream and eggs from the fridge. Bring to room temperature.
Position the oven rack on the lowest position available. Preheat Oven to 325F (160C.)
Cut 4 rectangular strips 3.5" x 15" (9 x 38 cm) of parchment paper. Trace the bottom of an 8 or 9" (20 or 23 cm) cake pan and cut a circle of parchment.
Melt butter in microwave or on stove top. Grease the strips of paper with some of the butter and lay out two in a criss cross pattern on the bottom and up the sides, the others around the sides of the pan and finally the circle on the bottom. Set aside.
Crush up 9 full sheets of graham crackers in a baggie or blender until you have 1 1/2 cups of fine crumbs. In a small bowl, mix together the crumbs and the remaining melted butter until moistened. Press the crumbs firmly into the bottom of the pan. If desired, you can press some up the sides as well.
In a large bowl, beat cream cheese until smooth. Add in the sour cream and mix until smooth. Mix in the flour, sugar, vanilla and salt.
Add in eggs, one at a time and beat on low until just mixed. Over-mixing the batter will lead to cracks and collapsed centers.
Pour mixture into the pan. Tap a few times to release any air bubbles.
Place this pan in a larger pan and pour water into the larger pan until it comes about 1/2 way up the sides.
Bake 70 - 80 minutes or until center just wobbles and temperature reaches 160F (71C.) Turn off oven, prop open the door and allow it to cool slowly for 1 hour. Remove from oven and water bath and finish cooling at room temperature.
Chill cheesecake in pan 4 hours in the refrigerator. For best results, leave it overnight or 8 hours. Carefully remove from pan and slice. Cheesecake must stay chilled. Store any leftovers in fridge within one hour.
Notes
You can bake this without a water bath. Preheat oven to 350F (180C.) Bake 60 - 70 minutes or until center reaches 160F (71C) and just slightly wobbles when moved. Cool at room temperature before moving to the fridge.Baking without a water bath will change the texture slightly (think NY style or pumpkin pie) and may cause cracks.If using a springform pan, wrap the outside of the pan with two layers of heavy duty aluminum foil to prevent water seepage.