Classic Cheesecake
- Comments()
- Prep Time 20 minutes
- Total Time 2 hours, plus chilling
- Yield Serves 12
Ingredients
For Crust
- 5 tablespoons unsalted butter, melted, plus room-temperature butter for pan
- 12 graham crackers (3-by-5 inch)
- 1/4 cup sugar
- 1/4 teaspoon coarse salt
For Filling
- 2 1/2 pounds bar cream cheese, room temperature
- 1 1/2 cups sugar
- 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon coarse salt
- 4 large eggs
- 1 cup sour cream
Directions
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Preheat oven to 375 degrees. Make crust: Butter a 9-by-3-inch springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1 inch up side of pan. Bake until set, 12 to 15 minutes; let cool on a wire rack. Reduce oven to 325 degrees.
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Set a kettle of water to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
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Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1 3/4 hours. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.
me parece muy practica
Hi, does anyone know what difference salt makes to the cheesecake. which factor does it specifically affect - the taste or texture?
And, does anyone know how heavy the finished cheesecake is?
cheers(:
Hi, does anyone know th difference salt makes to the recipe. is the taste or texture affected by the presence of salt in the cheese cake?
and does anyone know what is the exact weight of the completed cheesecake? (:
cheers
Hi, does anyone know th difference salt makes to the recipe. is the taste or texture affected by the presence of salt in the cheese cake?
and does anyone know what is the exact weight of the completed cheesecake? (:
cheers
How can I keep the top of my cheesecake from turing golden brown?
Several days ago, I was fortunate enough to watch Martha demonstrating this recipe, on her morning show. I tried it and much to my surprise, I was simply amazed at the taste, texture and creaminess of the recipe. I garnished the cheesecake with strawberries, chilled overnight, and then served them to some friends. The water bath kept the cheesecake from cracking and the sauce looked beautiful on top of the cake. Following her instructions, it came out perfect if not, better then hers.
BTW, I used 5 8oz pkgs of cream cheese. Martha demonstrated this on her show, and that's how many she used also.
I used this recipe to teach my 12 year old grandson how to make cheesecake. It's not complicated and teaches basic steps in preparation. Not everything comes out of a box! It's rewarding to have something so amazing as a finished product. The flavor is amazing. Not easy waiting for it to chill completely before diving in!
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BSinME, the amount of cream cheese is correct. As stated earlier it is 5- 8oz packages. This recipe is perfect, I make it all the time and I several other recipes that call for similar amounts of cream cheese.
Aalley, I know this is late, but I hope it helps. At first glance I thought it said 2 1/2 pounds of cream cheese. I have NEVER seen a recipe that calls for anything close to that. I looked again and it does seem to mean 2 8 oz packages. 2 or 3 packages is the norm. Will be trying this recipe this week.
*droooool*, this looks so good! I totally have the problem of my cheesecakes sinking in the middle all the time. I ran across a really good photographic step-by-step article of how to do a water bath - it is UNBELIEVABLE how much of a difference it makes. I tried it on my last cheesecake, and it turned out completely smooth and straight on top. http://www.cheesecakesmadeeasy.com/the-water-bath-technique/
This is the most perfect NY style cheesecake I've ever made! If you follow all of the baking instructions exactly and allowing the cheesecake to cool completely at room temperature and then putting in refrigerator overnight, you have no cracks and perfect texture! I have made this recipe several times now, flawless every time! My family, friends, and I love it. I like to make a couple and serve with several topping options. Delicious!!!
Love this cheesecake makde some modifications. Check it out on my blog http://loveandpastry.blogspot.com/2011/03/peanut-buttercup-cheesecake.html
Wow thanks a lot for this recipe its delicious and and very easy to make.
greetings from Germany
How do I keep the top of my cheesecake from turning golden brown?? I want it to look like the picture and be the same color throughout, but the top is always golden brown! Should I cover it?? HELP!!!
aalley2, there are 16 oz in a pound so you need 5 (8oz) packs of cream cheese for this recipe. Good luck!
Does 2 1/2 pounds mean 2 - 8oz packs of cream cheese? I looks to me that 2 1/2 could mean a couple different things, but since I have never seen any bigger than 8 0z, that is what I would go with. Places like Sam's Club probably sell huge bars of cream cheese!
This cheesecake is the best by far I love it and it was very easy to make I most definitely recommend it its delicious once u get this recipe no need to look any further for one its absolutely awesome.
This is by far the best cheesecake I have ever made! Highly recommend it!
Very Inspiring and Truly Exceptional - is all that I can say. thanks http://ahmz-homecooking.blogspot.com
this was the perfect cheese cake ever.... loved it
I'm zozo from Egypt i adore u Martha I'd like to make this cake at home and i like American food
Vegan alternative! think of it as healthy cheesecake http://www.fourgreensteps.com/community/recipes/desserts-a-goodies-/vega...
This cake is great! It looks like something I made - check out my blog: mysistercooks.com!
This cheesecake is just wonderful. Easy and delicious. Anyone will love it.
I made this for Christmas
I give up..I tried 3 times and only one showed upt and it wasn't even a comment. Sorry!
Is this working? I keep typing comments and they don't show up.
i've made this recipe twice now..and people FREAK OUT at how good it is. experienced cheesecake eaters have said it was the best cheesecake they had ever had! highly recommend it. and it's easy to make too!
This recipe is excellent, easy to make, and it is very moist, I highly recommend this recipe, enjoy.