Bring the restaurant to your kitchen in this cheesecake recipe with a graham cracker crust, whipped cream, berries & chocolate sauce.
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour30 minutesminutes
Cooling Time: 3 hourshours
Total Time: 5 hourshours15 minutesminutes
Equipment
Stand Mixer or Hand Mixer
Spring Form Pan
Ingredients
For the Crust:
1 ½cupsgraham cracker crumbs
5tablespoonsmelted unsalted butter
1tablespoonsugar
pinchof sea salt
For the Batter:
2 ½poundssoftened cream cheese
1 ½cupssugar
¼cupBob’s Red Mill All-Purpose Flour
1tablespoonvanilla extract
5eggs
½cupsour cream
Instructions
Preheat the oven to 325°.
Add all the crust ingredients to a food processor and pulse on high speed until a meal is formed.
Transfer to a 9” or 10” springform pan and form it to the bottom of the pan to form the crust. Set aside.
Next, add the cream cheese, sugar, and flour to a stand mixer with the whisk attachment and mix on high speed for 4 to 5 minutes or until soft and smooth. Scrape at least once.
Mix in the vanilla followed up by adding in 1 egg at a time until completely mixed in.
Turn the speed down to medium and mix in the sour cream. Stop and scrape and mix for an additional minute.
Pour the batter over the top of the crust in the springform pan and then wrap the outside of the pan in foil.
Place the pan in a rectangular cake pan and place it on the bottom rack of the oven.
Pour in enough warm water to fill the pan up to the ½ way mark.
Bake at 325° for in between 90 and 105 minutes or until the tops are browned, and the center is barely jiggly.
Remove from the oven and let cool in the water bath for 45 minutes. Remove from the foil and water bath and cool completely in the refrigerator for about 2 hours.
Use a knife to remove the outside of the cake from the springform pan, then remove the outer part of the pan, slice and serve with optional garnishes of whipped cream, fresh berries, and chocolate sauce.
Notes
Make-Ahead: You can make this cake up to 1 day ahead of time.How to Store: Store this covered in the refrigerator for up to 5 days. I usually leave it in the springform pan when storing it. This will freeze well and be covered for up to 3 months. You should thaw the cake in the refrigerator for 1 day before serving.Just like in my crème brulee recipe, you can add ingredients to your recipe to make it unique, such as an Oreo Recipe, Cherry, Blueberry, Chocolate Cheesecake, and so on. The base, however, starts with this classic recipe.I like to use the backside of a measuring cup to press in the graham cracker crust.It will take about 4 to 5 minutes for the cream cheese to soften in the stand mixer.Eggs and fat don’t mix naturally, so when you mix in 1 egg at a time until it is thoroughly mixed in, it guarantees that all your ingredients are mixing. Take your time with this process.You can also run a knife around the cake right after it is done baking. If you do it after it is chilled, heat the knife you are using under hot water.