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Traditional Cheesecake Recipe

Mar.posted by Paula 10 Comments

This post may contain affiliate links which won’t change your price but will share some commission.

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My Traditional Cheesecake recipe is a classic vanilla cheesecake with a graham cracker crust. It’s creamy and smooth without being heavy.

I served the Traditional Cheesecake with a blueberry sauce this time. Another favorite is Raspberry Sauce. You can also serve the cheesecake with fresh berries or caramel sauce.

My Traditional Cheesecake recipe is a classic vanilla cheesecake with a graham cracker crust. It's creamy and smooth without being heavy.

Traditional Cheesecake

I used to be intimidated by two things…well, three. I’m intimidated by wearing stilettos, but so grateful now for platform wedges and I can be tall without fear of ankle injuries!!… but, in the kitchen, I was intimidated by anything with yeast and making cheesecake. Cheesecake just looks so difficult. And, so impressive!! That’s why I wanted desperately, to learn to make it. It is not difficult! In fact, with a couple of tips, you can bake the perfect cheesecake.

I’m happy to say I’ve concurred both ‘fears’. Be sure to click over and read my ‘no-fail’ tips for the perfect cheesecake. I also have a handy little guide for cooking with yeast simply called, Tips for Baking with Yeast.

HOW TO TELL WHEN CHEESECAKE IS DONE

Most cheesecakes are done when the center jiggles just a little when you tap the side of the pan. However, the edges should be set, if they still jiggle your cheesecake isn’t done.

My Traditional Cheesecake recipe is a classic vanilla cheesecake with a graham cracker crust. It's creamy and smooth without being heavy.

HOW TO STORE YOUR CHEESECAKE

This cheesecake can be stored in the fridge for three or four days sealed in an airtight container. Be sure you cool your cheesecake completely to room temperature before you cover and refrigerate it.

You can also freeze your cheesecake for a couple of months. To freeze, wrap the entire cheesecake, still in the pan, with layers of aluminum foil and plastic wrap, or you can freeze slices.

While you’re here check out these recipes

  • Ultimate Blueberry Cheesecake
  • Fig Scones
  • Double Chocolate Muffins
  • Strawberry Cream Muffins

Please keep in mind that nutritional information is a rough estimate and can vary based on products used.

My Traditional Cheesecake recipe is a classic vanilla cheesecake with a graham cracker crust. It's creamy and smooth without being heavy.

Traditional Cheesecake

My Traditional Cheesecake recipe is a classic vanilla cheesecake with a graham cracker crust. It’s creamy and smooth without being heavy.
Author: Paula
5 from 7 votes
Print Pin Rate

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Prep Time: 15 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 15 minutes minutes
Servings: 12 servings

Ingredients

Crust:

  • 2 cups graham crackers crushed
  • ½ cup sugar
  • 6 tablespoons butter melted

Cheesecake:

  • 3 8-ounce packages cream cheese room temp
  • 1 and ½ cups sugar
  • ⅛ teaspoon salt
  • 4 large eggs room temp
  • 1 teaspoon vanilla

Topping:

  • 2 cup sour cream
  • ¼ cup sugar
  • 2 teaspoons vanilla

Instructions

  • Combine all crust ingredients and press into and 8-inch spring form pan, set aside.
  • Blend 1 and 1/2 cups of sugar and all cream cheese in a mixer, add salt. Beat until creamy and all lumps are out but don't overbeat.
  • Add eggs, one at a time until they are just combined.
  • Add vanilla.
  • Make sure the mixture is lump free and smooth.
  • Pour into an 8-inch spring form pan.
  • Bake 50 minutes at 350 degrees.
  • Remove from oven and let stand 10 minutes. Combine topping ingredients and pour over cheesecake.
  • Return cheesecake to the oven set to 425 degrees for 10 minutes.
  • Cool completely about 2 hours before refrigerating.
  • Refrigerate 8 hours before slicing.

Notes

To prevent the cheesecake from cracking, I recommend adding a ‘water bath’ to the oven when cooking. Simply add about 2 inches of water to a casserole dish or baking pan and place it on the lowest rack in your oven. Place the cheesecake in the center rack above the cheesecake. Bake according to directions. 

Nutrition

Calories: 260kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 225mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Paula
« TWICE BAKED POTATO CASSEROLE
Mason Jar Balsamic Salad Dressing »

Comments

  1. Av says

    04.01.21 at 11:07 am

    5 stars
    This is a delicious cheesecake. The family loved it!

    Reply
  2. Allyssa says

    03.31.21 at 7:22 am

    5 stars
    i’ve been waiting for new cheesecake recipes! Thank goodness I found this very delicious looking recipe! love it already!

    Reply
  3. Natalie says

    03.31.21 at 5:53 am

    5 stars
    This cheesecake looks amazing. Beautiful. I must give your recipe a try. Can’t wait to serve this to my family.

    Reply
  4. Cristian Perez says

    06.01.18 at 3:52 pm

    5 stars
    Where is this cheese cake from?

    Reply
    • Paula says

      06.03.18 at 9:47 pm

      I made these cheesecakes

      Reply
  5. Anne says

    08.15.17 at 3:45 pm

    For your traditional cheesecake recipe it says three packages of 8 ounce cream cheese and 2 cups of sour cream can I add 2 cups of ricotta cheese in place of the sour cream

    Reply
    • Paula says

      08.20.17 at 3:35 pm

      Yes and you can also sub Greek yogurt for the sour cream

      Reply

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profile picHi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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