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Cheesecake
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Classic Cheesecake

Course Dessert

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.