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: 8
Equipment
6" (15cm) cake pan
8" (20cm) cake pan or larger for water bath
Parchment paper
Ingredients
For the Filling
2pkgs(454g) cream cheese
⅔cup(133g) sugar
2large(100g) eggs
¼cup(60g) plain yogurt or sour cream
1tsp(5mL) vanilla
⅛tsp(.625g) salt
For the Crust
½cup(76g) graham cracker crumbs
2tbs(28g) melted butter
1tbs(12.5g) sugar
Instructions
About 1/2 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 two rectangular strips 1" x 12" (2.5 x 30 cm) of parchment paper. Cut one rectangular strip 3.5" x 19" (9 x 48 cm) of parchment paper. Trace the bottom of an 6" (15 cm) cake pan and cutout a circle of parchment.
Melt butter in microwave or on stove top. Using a small amount of the melted butter, grease one side of the parchment paper and the inside of the cake pan. Lay out two of the strips in a criss cross pattern on the bottom inside of the pan and up the sides. Place the other two strips on the inside on the walls or sides of the pan. Place the circle on the bottom inside of the pan.
Crush up 5 full sheets of graham crackers in a baggie or blender until you have 1/2 cup 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. Bake the crust for 5 minutes and carefully remove to a wire rack to cool.
In a large bowl, beat cream cheese until smooth on a low speed. Add in the yogurt or sour cream, vanilla and salt. Mix until just blended. Beat in the sugar.
In a small bowl, beat together the eggs until combined. Add to the cream cheese mixture and beat on low until just mixed. Do not over mix.
Pour mixture into the pan and level. Tap a few times to release any air bubbles.
Place this pan in a larger pan and carefully pour hot water into the larger pan until it comes about 1/2 way up the sides.
Bake 60 - 75 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 or overnight 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 50 - 60 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.