Classic Cheesecake
About classic cheesecake
This classic cheesecake came from a combination of several recipes. I improvised this recipe from a basic cheesecake recipe after I had a ricotta cheesecake in a restaurant. This is such an easy recipe, yet you end up with a delicious texture and taste for your dessert.
To keep the top from cracking during or after baking, I used a water bath method I’d heard about. Put several layers of aluminum foil around and up the bottom sides of the pan. Place the pan in a larger pan or tray and add 1-2 inches of water. Once the cheesecake is done, turn the oven off and open the door a crack.
Some folks can make a crackless cheesecake without going to all this trouble. I’ve found this helps the cheesecakes I make. You might want to try it and see how it works for you.
Toppings and etc.
This cheesecake is delicious without any toppings, but during strawberry or blueberry season, adding fruit on top makes it special. You can also drizzle chocolate syrup across the top if you’d like. This classic cheesecake makes a great dessert for a special occasion. You can make this several days ahead and store it in a covered container in the refrigerator. So, if you need a classic dessert that can be made ahead, this one fits the bill.
You can freeze cheesecake. I’ve never done it, but I have friends who do, and the cheesecake is great!
Health benefits of cream cheese
Cream cheese is high in fat, low in lactose, and a good source of antioxidants. It is high in Vitamin A, and it may also have probiotic effects.
Classic Cheesecake Recipe
Classic Cheesecake
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/3 cup butter
- 16 oz. cream cheese
- 16 oz. ricotta cheese
- 4 eggs
- 1/2-3/4 cup sugar
- 1 tsp. vanilla
Instructions
- Crush graham crackers and mix with melted butter
- press into the bottom of a spring form pan
- Drain ricotta cheese
- Beat cream cheese, ricotta cheese, and sugar
- Add eggs to the mixture - one at a time
- Add vanilla
- Pour into graham cracker crust
- Bake at 425 for 10 minutes
- Lower the oven temperature to 350
- Bake for another 40 -50 minutes or until done
- Cool slightly
- Remove the outside of the pan
- Refrigerate until chilled
- Serve plain or with toppings of choice
