Classic Cheesecake

Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Classic Cheesecake. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Classic Cheesecake is one of the most favored of current trending meals in the world. It's simple, it is quick, it tastes yummy. It's enjoyed by millions every day. Classic Cheesecake is something which I've loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Classic Cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Classic Cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Classic Cheesecake is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook Classic Cheesecake using 18 ingredients and 28 steps. Here is how you can achieve that.

Instead of a springform pan I used cupcake holders and topped them with my chocolate ganache then decorated for a wedding/ baby shower celebration :hungry

Ingredients and spices that need to be Get to make Classic Cheesecake:

1. crust
2. 1 3/4 cup Graham cracker crumbs
3. 1 tsp ground cinnamon
4. 1/2 cup unsalted butter- melted
5. 1 heavy duty aluminum foil
6. Filling
7. 1 *Have all ingredients at room temp
8. 24 oz cream cheese (3 8-oz package)
9. 1 cup sugar
10. 1 cup sour cream
11. 1 tbsp vanilla extract
12. 3 large eggs
13. Fresh Strawberry Topping
14. 1 packages Fresh strawberries...about 16 ounces
15. 1 small jar seedless strawberry jelly..about 18 ounces
16. 1 powdered sugar for dusting
17. Easy Chocolate Ganache Topping
18. 1 See recipe in my profile or attachment below

Steps to make to make Classic Cheesecake

1. For the crust preheat oven to 350°F
2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray
3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note
4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened.
5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan.
6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F
7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb.
8. For the Filling
9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy.
10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack.
11. With mixer on medium speed add sour cream and vanilla.
12. Add eggs one at a time beating only until just incorporated... do not over mix.
13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess.
14. Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan
15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack.
16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot.
17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.)
18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating).
19. Put cheesecake in the refrigerator and chill.
20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving.
21. For Strawberry Topping
22. Wash and dry strawberries. Cut if stem.
23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable.
24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place).
25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving.
26. For Easy Chocolate Ganache Topping.
    
    
    https://cookpad.com/us/recipes/342654-easy-chocolate-ganache
27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving
28. Enjoy

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