Foolproof Classic Cheesecake
This foolproof classic cheesecake doesn’t need a water bath and comes out creamy, smooth and utterly delicious. Top it with my slightly sweet strawberry sauce and it’s a match made in heaven.
Servings: 1 9" Cheesecake
Ingredients
Graham Cracker Crust (bottom/side):
- 1 ½ cup (180g) graham cracker crumbs (1pkg + 6 crackers)
- 4 ½ Tablespoons (60g) granulated sugar
- 4 ½ Tablespoons (65g) unsalted butter melted
Graham Cracker Crust (bottom only):
- 1 cup (120g) graham cracker crumbs (1pkg + 1 cracker)
- 3 Tablespoons (40g) granulated sugar
- 3 Tablespoons (43g) unsalted butter melted
Cheesecake Batter:
- 3 packages (24 oz—680g) cream cheese room temperature
- ¾ cup (157.5g) granulated sugar
- 3 Tablespoons (22.5g) all-purpose flour
- 3 large eggs room temperature
- 1 teaspoon vanilla
Strawberry Sauce Topping:
- 2 cups water
- 1 cup granulated sugar
- 3 Tablespoons cornstarch
- 3 cups strawberries cut to bite-size
Instructions
Graham Cracker Crust:
- In food processor, add graham crackers. Pulse until fine crumbs. Alternatively, you can place graham crackers in a Ziploc bag and press them with a rolling pin until fine crumbs and then mix in other ingredients in a small bowl.
- Add sugar and pulse 2 times.
- Add melted butter. Pulse until completely combined and all the crumbs are coated with butter.
- Pour into the bottom of a 9” spring form pan.
- Firmly press the crust into the bottom and sides of the pan. (Only go halfway up the sides. You want the cheesecake batter to slightly cover the top of the crust all along the side of the pan.) The bottom of a glass or a measuring cup can be helpful when pressing the crust into an even layer. (See note about crust.)
- Bake at 350° F (177° C) for 5 minutes (for bottom crust only—bake for 10 minutes).
- Allow to cool completely before adding cheesecake batter.
Cheesecake Batter:
- Combine softened cream cheese, sugar, flour, and vanilla.
- Mix at medium speed on electric mixer (or stand mixer), for 2 minutes until well blended.
- On low speed, blend in eggs, one at a time, scraping bowl between each addition. Add vanilla and mix on low speed just until combined.
- Pour batter over crust. Smooth top with spatula. Make sure side crust is covered so it doesn’t burn.
- Bake at 450° F (232° C) for 10 minutes. Reduce oven temperature to 250° F (121° C), continue baking for 30 minutes or until the center of the cheesecake is firm to a light touch, not jelly-like.
- Allow to cool completely at room temperature. Chill in refrigerator for at least 2 hours before serving.
- Store cheesecake in refrigerator for up to 1 week or freeze for up to 3 months.
Strawberry Sauce Topping:
- Mix first 3 ingredients in small saucepan. Boil over medium heat, stirring constantly, until thickened.
- Pour hot sauce over bowl of strawberries. Stir. Ready to serve immediately or can chill in refrigerator.
- Store leftover sauce in refrigerator for up to one week.
Notes
Crust: If using the recipe for a bottom crust only, press the crust crumbs only along the bottom of the spring form pan and not up the sides. Bake the crust for 10 minutes, instead of 5 minutes.