Classic Cheesecake
From chefelaine 16 years ago
- 105 minutes to make
- Serves 12
Baking cheesecake in a bain-marie ( a large pan containing hot water, into which smaller pans may be set to cook foods slowly, or keep warm) helps it stay creamy and moist. For perfect slices, dip a sharp knife blade into warm water each time you make a cut.
Ingredients
- Crust shopping list
- 1/4 cup butter, melted shopping list
- 1 1/4 cups graham wafer crumbs shopping list
- =============================== shopping list
- Filling shopping list
- Three 8 oz pkgs block cream cheese, at room temperature shopping list
- 1 cup granulated sugar shopping list
- 1 tbsp cornstarch shopping list
- 3 eggs shopping list
- 2 tbsp lemon juice shopping list
- 2 tsp pure vanilla extract shopping list
- 1/2 tsp salt shopping list
- 2 cups sour cream shopping list
- Fresh berries or tropical fruits (optional) shopping list
How to make it
- Preheat oven to 350°F
- Lightly butter bottom and sides of a 91/2-inch spring-form pan.
- In a small bowl, stir crumbs with butter until mixed.
- Press onto bottom of pan.
- Bake in center of preheated oven until set, about 8 to 10 minutes.
- Cool completely.
- Leave oven on.
- Meanwhile, (using electric mixer), beat cream cheese until smooth and creamy.
- Add sugar and cornstarch, beating until well combined.
- Scrape down sides of bowl as needed.
- Add eggs one at a time, beating after each addition until incorporated.
- Beat in lemon juice, vanilla and salt.
- Add sour cream and stir just until mixed.
- Wrap the underside and halfway up the sides of the spring-form pan with a double layer of heavy-duty foil.
- Pour cream cheese mixture into pan.
- Set pan in a larger ovenproof dish.
- Fill larger dish with enough hot water to come about 1-inch up the sides of pan.
- Do not fill water higher than the foil.
- Bake in center of preheated oven 45 minutes.
- Leaving door closed, turn off oven and leave cheesecake in oven 1 hour.
- Remove pan from water and discard foil.
- Run a knife around outside edge of cheesecake.
- Cool in pan on a rack at room temperature 1 hour.
- Refrigerate overnight.
- Cut into wedges and serve with fruit if you wish.
- Cheesecake will keep well refrigerated for several days or can be frozen.
The Rating
Reviewed by 12 people-
another five on this one, Elaine, thanks
dagnabbit
in Barrie loved it
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great cheesecake thanks bunches
momo_55grandma
in Mountianview loved it
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