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Classic Cheesecake

Classic Cheesecake

The ultimate comfort food, this Classic Cheesecake is creamy, rich, and incredibly easy to make. Each slice melts in your mouth, providing a delightful experience that will satisfy your sweet tooth. Perfect for any occasion, it's a dessert you won't want to miss!
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 10 full-size Honey Graham Crackers 1 cup pulverized graham cracker crumbs
  • 1/2 cup Walnut Pieces
  • 1/4 cup Powdered Sugar
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Nutmeg
  • Pinch Salt
  • 2 tablespoons Melted Unsalted Butter
  • 2 pounds Cream Cheese (4 bricks)
  • 4 large Eggs
  • 1 1/2 cups Granulated Sugar
  • 3/4 cup Sour Cream
  • 1/2 cup Half and Half (or substitute heavy cream)
  • 1/4 cup Sweetened Condensed Milk
  • 1/4 cup All Purpose Flour
  • 2 teaspoons Vanilla
  • 1/3 cup Water
  • 1/4 cup Granulated Sugar
  • 4 teaspoons Cornstarch
  • 1 1/2 cups Fresh Blueberries
  • 1 tablespoon Lemon Juice

Equipment

  • Oven
  • Large Pot
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Blender
  • Food Processor
  • Frying Pan
  • Wooden Spoon

Method
 

  1. About 45 minutes before baking, take the cream cheese out of the refrigerator so it can return to room temperature.
  2. Preheat oven to 325 degrees F. Place a piece of parchment paper over the bottom of a 9 inch springform pan, then seal the springform pan edge around the base.
  3. Grease the inner sides of the springform pan with butter or cooking spray, making sure the sides are fully coated.
  4. In a food processor, pulse together honey graham crackers, powdered sugar, walnuts, cinnamon, nutmeg, and salt until a crumbly powder forms (about 30 seconds of processing).
  5. Pour the melted butter over the crumbs and continue to process for another 10 seconds.
  6. Press crumb mixture firmly in an even layer across the bottom of the springform pan.
  7. Thoroughly clean and dry the food processor. Pulse the cream cheese about 10 times.
  8. Add the rest of the cheesecake ingredients (eggs, granulated sugar, sour cream, half and half, sweetened condensed milk, flour, and vanilla). Continue to process for about 15 seconds total mixing time.
  9. Pour the cheesecake filling carefully into the prepared springform pan.
  10. While water is heating, pour the cheesecake filling carefully into the prepared springform pan. Smooth the surface with a spatula.
  11. When the teapot boils, fill a wide roasting pan with the hot water. Carefully place the roasting pan on the bottom of the oven.
  12. Place the springform pan onto the middle rack of the oven above the pan of water. Close the oven and bake at 325 degrees F for one hour.
  13. At the end of one hour, take the roasting pan with water out of the oven. Close the oven, turn off the heat, and let the cheesecake cool slowly inside the oven for 3 hours.
  14. After 3 hours, remove the pan from the oven. Let it return to room temperature, then place in the refrigerator to chill for at least 12 hours.
  15. Gently remove the cake from the springform pan after it is thoroughly chilled. If using a topping, spread it on after chilling the cake. Serve cold.
  16. In a small saucepan, heat 1/3 cup of water. Slowly dissolve granulated sugar and cornstarch as the water heats up.
  17. When mixture boils, add blueberries. Stir slowly for 4-5 minutes until thick and syrupy.
  18. Remove from heat and stir in lemon juice. Let the topping return to room temperature, then chill for 1 hour.

Notes

  • Springform pan: Essential for easy removal of the cheesecake.
  • Parchment paper: Prevents sticking.
  • Food processor: Makes crust preparation a breeze.
  • Roasting pan: Used for the water bath to keep cheesecake moist.
  • Teapot: Handy for boiling water.