Classic Cheesecake
I have only two words for this rich and creamy cheesecake with a dulce de leche drizzle … simply delicious.
I have been making this cheesecake for years. It’s a plain, basic recipe (I am a cheesecake purist) and so easy to make. The challenge when baking a cheesecake is to get a flat even bake with no cracks.
Classic Cheesecake
Ingredients
For the base
- 1 ¼ cups graham crumbs
- ¼ cup melted butter
- ¼ cup sugar
Cheesecake Mixture
- 16 oz cream cheese room temperature
- 1 cup sour cream
- 1 can condensed milk
- 3 large eggs room temperature
- ¼ tsp salt
- ¼ cup fresh lemon juice
Instructions
- Preheat oven to 350°F
For the base
- Combine the crumbs, butter and sugar in a bowl and press into a 9” springform or loose bottom cake pan. Place in preheated oven and bake for 10 minutes. Remove from oven and allow to cool. Lower the oven temperature to 300°F.
Cheesecake Mixture
- Place cream cheese and sour cream in the bowl of a stand mixer and beat until smooth. Beat in the condensed milk, eggs and salt until the mixture is well blended. Stir in the lemon juice.
- Pour into the pan wrapped in aluminum foil and bake at 300°F for 50 minutes. Place the aluminum wrapped pan in an ovenproof dish in the oven on the lower rack and carefully half fill the ovenproof dish with hot water.
- Once the cheesecake is in the oven, don’t open the oven!
- Turn the oven off after 50 minutes and leave the cheesecake in the oven for an hour.
- Remove and allow to cool before removing from the pan.
- This cake is best when refrigerated overnight. Serve plain, with sour cream, dulce de leche or fruit topping.
I hope you enjoy this recipe!
Be sure to leave a comment below if you try it.
Posted in Cakes, Desserts & Baking