There’s a lot to be said about a cheesecake. For one, there’s nothing else like it. It’s so rich in flavor, with the cream cheese cooked in the oven for so long. It’s lightly sweetened, and in my opinion, the best desserts are. The crust is just hearty enough to hold it together, but it doesn’t over power the flavor one little bit. But most importantly, it’s down right delicious! I love a classic cheesecake. And this one is good enough to be eaten all on its own. No berries or coolis in sight. As classic as this cheesecake is, I’ve tweaked it just a bit, obviously, to make it a little lighter. It still packs amazing flavor and texture, it’s just on the fluffier side, and who doesn’t like a fluffy cheesecake?
Here’s what you’ll need for a 9 inch cheesecake
16 ounces cream cheese, at room temp
1 cup sugar
1 3/4 cup sour cream
1 Tblspn cornflour
1 tsp vanilla
2 cups crushed graham crackers
4 Tblspn melted butter
Start off by preheating your oven to 350 F.
Mix together your crushed cookies and melted butter until completely mixed through. You can just add them to a food processor and it’ll do the job for you. (I line my cheesecake tin with parchment paper, one round on the bottom and rectangles along the sides) Press them into your cheesecake tin, making sure the center is even, and push the crumbs up about an inch and a half around the edges. Lightly press down with a flat surface (I used the bottom of a measuring cup), then pop it in the oven for about ten minutes, so everything sets up nicely.
The best cheesecake texture comes from using room temperature ingredients. In the mixing bowl of your stand mixer add the cream cheese and sugar. Cream until smooth. Scrape down the sides, then add the sour cream. Cream till combined. Scrape down the edges, then add the eggs, one at a time, just until incorporated. Then one last time, scrape down the sides and the bottom, add the corn flour and vanilla, and mix till combined. Please don’t over mix the batter. If there’s too much air in the batter, the cheesecake will not be smooth. Pour the batter into your baked crust, then place your cheesecake tin in a baking tray that’s at least 2 inches deep. Tap lightly on your counter so any air bubbles come to the top and pop. Then place in your oven. Pour a little water, just enough to cover the bottom of the tray, and bake for about 35-40 minutes, till the cheesecake is almost set, with a slight jiggle in the center. Then turn off the oven and leave the cheesecake inside with the oven door closed, and let it come to room temperature.
Take out and refrigerate for at least 5 hours, but for the best results refridgerate overnight. Do not try taking the cheesecake out before it has chilled in the fridge for at least 5 hours or it can break! Once it’s been chilled for that long, release the side of the cheesecake pan carefully after running a knife along the edges, and transfer to a serving plate. Top off with fresh berries and serve. To get a clean edge for each piece, clean your knife between each cut. Refrigerate the leftovers in an airtight container!
*I sometimes add 1 cup of chocolate chips to the batter. It tastes great, but the top might crack. Don’t get scared when it does, it still tastes great!
I love hearing your feedback! Please rate this recipe if you found it helpful, and leave a comment!Add to favorites