Traditional Cheesecake Recipe
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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.
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.
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
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Traditional Cheesecake
Ingredients
Crust:
- 2 cups graham crackers crushed
- ½ cup granulated sugar
- 6 tablespoons butter melted
Cheesecake:
- 3 8-ounce packages cream cheese room temp
- 1 and ½ cups granulated sugar
- ⅛ teaspoon salt
- 4 large eggs room temp
- 1 teaspoon pure vanilla extract
Topping:
- 2 cup sour cream
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
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
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
This is a delicious cheesecake. The family loved it!
i’ve been waiting for new cheesecake recipes! Thank goodness I found this very delicious looking recipe! love it already!
This cheesecake looks amazing. Beautiful. I must give your recipe a try. Can’t wait to serve this to my family.
Where is this cheese cake from?
I made these cheesecakes
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
Yes and you can also sub Greek yogurt for the sour cream