Classic Cheesecake
There’s something truly magical about a Classic Cheesecake. With its velvety smooth texture, rich flavor, and buttery crust, this dessert has been a beloved favorite for generations. Whether you’re serving it at a holiday gathering or enjoying a quiet evening at home, it never fails to impress. This recipe harnesses the timeless flavors of cream cheese, vanilla, and a hint of nutmeg, all nestled in a delightful graham cracker crust. Let’s dive into the world of cheesecake-making!
What Makes This Recipe Special
This Classic Cheesecake stands out not just for its incredible taste, but also for its balance of flavors and textures. The crust is made from honey graham crackers, which add a touch of sweetness and a slight crunch, perfectly complementing the creamy filling. The addition of walnuts and warm spices like cinnamon and nutmeg brings an unexpected depth that elevates this cheesecake from ordinary to extraordinary. Plus, the blueberry topping adds a burst of freshness and color, making it a feast for both the eyes and the palate.
Your Shopping Guide
Before you begin, make sure to gather all the ingredients you’ll need. Here’s a detailed list:
- Honey graham crackers: 10 full-size (1 cup when pulverized)
- Walnut pieces: 1/2 cup
- Powdered sugar: 1/4 cup
- Cinnamon: 1 1/2 teaspoons
- Nutmeg: 1/4 teaspoon
- Salt: a pinch
- Melted unsalted butter: 2 tablespoons
- Scream cheese: 2 pounds (4 bricks)
- Large eggs: 4
- Granulated sugar: 1 1/2 cups
- Sour cream: 3/4 cup
- Half and half: 1/2 cup (or substitute with heavy cream)
- Sweetened condensed milk: 1/4 cup
- All-purpose flour: 1/4 cup
- Vanilla extract: 2 teaspoons
- Water: 1/3 cup
- Granulated sugar: 1/4 cup (for blueberry topping)
- Cornstarch: 4 teaspoons
- Fresh blueberries: 1 1/2 cups
- Lemon juice: 1 tablespoon
Appliances & Accessories
To make your cheesecake-making experience seamless, gather the following tools:
- Springform pan: Essential for easy removal of the cheesecake.
- Mixing bowls: For combining your ingredients.
- Electric mixer: Helps achieve a smooth filling.
- Rubber spatula: For scraping down the sides of your mixing bowl.
- Oven thermometer: To ensure your oven is at the correct temperature.
- Measuring cups and spoons: Precision is key in baking.
Build Classic Cheesecake Step by Step
Now that you have everything ready, let’s walk through the steps to create this luscious Classic Cheesecake.
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a food processor, combine the honey graham crackers, walnut pieces, powdered sugar, cinnamon, nutmeg, and a pinch of salt. Pulse until finely ground. Add the melted unsalted butter and pulse again until the mixture resembles wet sand.
Step 2: Form the Crust
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed and compact. Bake for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, sour cream, half and half, sweetened condensed milk, all-purpose flour, and vanilla extract. Mix until well combined.
Step 4: Add the Eggs
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
Step 5: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Create a water bath by placing the springform pan inside a larger pan filled with water (about halfway up the sides of the springform). Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
Step 6: Cool and Chill
Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
Step 7: Prepare the Blueberry Topping
In a saucepan, combine the fresh blueberries, water, lemon juice, granulated sugar, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let it cool before spreading over the chilled cheesecake.
Seasonal Ingredient Swaps
Feel free to customize your cheesecake with seasonal ingredients. Here are some delicious swaps:
- Spring: Add a hint of lemon zest for a refreshing spring flavor.
- Summer: Substitute fresh strawberries or raspberries for the blueberries.
- Fall: Incorporate pumpkin puree and spices for a pumpkin cheesecake twist.
- Winter: Mix in peppermint extract for a festive touch, reminiscent of Peppermint Cheesecakes.
Learn from These Mistakes
Even the best bakers make mistakes! Here are some common pitfalls to avoid:
- Overmixing the batter: This can lead to cracks in your cheesecake.
- Not using room temperature ingredients: Cold cream cheese can cause lumps.
- Skipping the water bath: This helps prevent cracks and keeps the cheesecake moist.
- Not cooling slowly: Rapid cooling can lead to cracks as well.
Storing, Freezing & Reheating
To keep your Classic Cheesecake fresh and delicious:
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it later, you can freeze it for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Avoid reheating as it can change the texture; serve it cold for the best experience.
Helpful Q&A
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, it may alter the texture and richness of the cheesecake. For the best results, stick with full-fat cream cheese.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to set as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making in advance. Just be sure to chill it for at least 4 hours before serving.
What can I serve with my Classic Cheesecake?
Whipped cream, fresh fruits, or a drizzle of chocolate or caramel sauce can enhance the dessert. You might also enjoy making Caramel Cheesecake Bites for a fun twist!
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Save & Share
If you enjoyed this Classic Cheesecake recipe, don’t forget to save it for later and share it with your friends and family! The joy of baking is best when shared, and this cheesecake is sure to be a hit at any gathering. Whether you’re a seasoned baker or just starting, this recipe will guide you to create a classic dessert that everyone will love.
Indulge in the creamy goodness of this Classic Cheesecake, and let your culinary skills shine!
Classic Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). In a food processor, combine the honey graham crackers, walnut pieces, powdered sugar, cinnamon, nutmeg, and a pinch of salt. Pulse until finely ground. Add the melted unsalted butter and pulse again until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed and compact. Bake for about 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar, sour cream, half and half, sweetened condensed milk, all-purpose flour, and vanilla extract. Mix until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix, as this can incorporate too much air into the batter.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Create a water bath by placing the springform pan inside a larger pan filled with water (about halfway up the sides of the springform). Bake for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours, preferably overnight.
- In a saucepan, combine the fresh blueberries, water, lemon juice, granulated sugar, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let it cool before spreading over the chilled cheesecake.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can freeze it for up to 2 months; just wrap tightly in plastic wrap and aluminum foil.
- Thaw in the refrigerator overnight before enjoying.
