Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Cheesecake

Scott Phillips

Yield: Yields 1 9-inch cheesecake

Servings: 10 to 12

This basic cheesecake recipe has a light but creamy filling and a tender crust. You can use it as a template for all sorts of variations; to start building your own customized cheesecake recipe with the Recipe Maker.

Ingredients

  • 8 oz. graham crackers, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted
  • 4 8-oz. packages cream cheese, at room temperature
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature

Nutritional Information

  • Calories (kcal) : 520
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 170
  • Sodium (mg): 390
  • Carbohydrates (g): 43
  • Fiber (g): 1
  • Protein (g): 8

Preparation

  • Position a rack in the center of the oven and heat the oven to 375°F.

    In a medium bowl, stir together the graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

    In a stand mixer fitted with the paddle attachment, beat the cream cheese, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

    Add the vanilla and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

    Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month. (To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.)

    Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
    To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Reviews

Rate or Review

Reviews (6 reviews)

  • bellaginger | 01/20/2019

    I’ve made several of the cheesecakes in this issue (all delish) but never made the basic until yesterday. It was the most perfect looking cheesecake - not a crack & so smooth on top! I topped it with the cranberry Cointreau sauce from a previous FC recipe & it was a hit!

  • User avater
    BrettDShaw | 01/08/2019

    Perfect cheese cake

  • User avater
    AntoneGreen | 10/16/2018

    I love cakes and I will definitely try it at home.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial