Classic Cheesecake!!!

Love this creamy cheesecake. It is rich, decadent and a delicious treat. I served this one with my Strawberry Topping but feel free to use your favorite topping. Follow the steps outlined for the perfect no crack cheesecake. Awesome desert for these hot summer days. Enjoy and let us know how it turns out.

Makes 10-12 Servings

Graham Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 5 tbsp butter (melted)
• 1/4 cup sugar

Graham Crust Instructions:

1. Preheat the oven to 350 degrees with the rack at the lower middle position.
2. Make the graham crackers into crumbs using a food processor. I have also found buying the graham cracker crumbs to be just as good and less work.
3. In a bowl, mix together crumbs, melted butter and sugar until combined.
4. Line a 9″ spring form pan with parchment paper and pour in the crumb mixture.
5. Using a smooth cup or measuring cup, press the crumb mixture into the bottom of the pan until a smooth even crust is formed. Make sure to pack down the crust tightly.
6. Pre-bake the crust for about 8 minutes. Remove from oven and cool while making the cheesecake filling.

Cheesecake Filling Ingredients:

• 4 8oz blocks of cream cheese (softened to room temperature)
• 1 cup sugar
• 1 cup sour cream (room temperature)
• 1 tsp vanilla extract
• 2 tsp lemon juice
• 3 eggs (room temperature)

Cheesecake Instructions:

1. Using a mixer with the paddle attachment, beat the cream cheese and granulated sugar together on medium high speed until the mixture is smooth and creamy, about 2-3 minutes.
2. Add the sour cream, vanilla extract, and lemon juice then beat until fully combined.
3. On medium speed, add the eggs one at a time, beating after each addition until each addition is mixed in.
4. After the third egg is incorporated into the batter, stop mixing. Over-mixing causes the cheesecake to crack and deflate.
5. The cheesecake will bake in a water bath to prevent cracking. Boil some water and place in a large roasting pan that can fit your cake pan. The water should be about 1″ deep.
6. Wrap the cake pan containing the graham crust with foil all around the bottom. This is to prevent water from going into the cheesecake.
7. Pour the batter onto the crust and tap gently to settle.
8. Put cake pan in roasting pan and place pan in the oven.
9. Bake for about 60 – 70 minutes until the center jiggles a little when you gently shake the pan.
10. Open the oven and leave the cheesecake to cool in the oven for an hour.
11. Remove from the oven and cool completely to room temperature.
12. Refrigerate the cheesecake for at least 4 hours and serve with favorite topping. For this cake we use Strawberry Topping.