Best 2 Impressive Traditional Cheesecake Recipes

Indulge in a culinary journey with our impressive traditional cheesecake collection, a symphony of flavors and textures that will tantalize your taste buds. From the classic New York-style cheesecake with its creamy, dense filling and graham cracker crust to the elegant French cheesecake with its light, airy texture and delicate flavor, our recipes offer a diverse range of cheesecake experiences.

For those who prefer a rich, decadent treat, the chocolate cheesecake is a must-try. With its deep chocolate flavor and velvety smooth texture, it's a chocolate lover's dream come true. If you're seeking a refreshing twist, the key lime cheesecake offers a tangy, citrusy delight, perfectly balanced with a graham cracker crust.

For a taste of Italian indulgence, the ricotta cheesecake captivates with its creamy, delicate filling and a hint of citrus zest. And for those who love a fruity twist, the strawberry cheesecake combines the sweetness of strawberries with a creamy cheesecake filling, resulting in a delightful burst of flavor in every bite.

Whether you're a cheesecake aficionado or simply seeking a special dessert to impress your guests, our traditional cheesecake recipes provide an array of options to satisfy every palate. With detailed instructions and helpful tips, we guide you through the process of creating these delectable treats, ensuring a perfect cheesecake experience every time.

Let's cook with our recipes!

CLASSIC NEW YORK CHEESECAKE

Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

Ingredients

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F. Set a kettle of water to boil.
Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

TRADITIONAL CHEESECAKE

Traditional Cheesecake image

Our Test Kitchen shares this recipe for a basic cheesecake that tastes great alone or with any number of garnishes. Try serving it with Raspberry Sauce and Sour Cream Topping.

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
Raspberry Sauce and Sour Cream Topping, optional

Steps:

In a small bowl, combine cracker crumbs and sugar; cut in butter until crumbly. Grease the sides only of a 9-in. springform pan; press crumb mixture onto bottom of pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour filling onto crust. Return pan to baking sheet. , Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Serve with Raspberry Sauce and Sour Cream Topping if desired. Refrigerate leftovers.

Nutrition Facts : Calories 424 calories, Fat 31g fat (19g saturated fat), Cholesterol 144mg cholesterol, Sodium 311mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

Tips:

Use high-quality cream cheese for a richer flavor and creamier texture.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients to avoid lumps.
Beat the cream cheese and sugar together until they are light and fluffy to incorporate air and create a smooth texture.
Add the eggs one at a time, beating well after each addition to prevent curdling.
Use a springform pan to make it easy to remove the cheesecake from the pan after baking.
Bake the cheesecake in a water bath to prevent cracking and to ensure even cooking.
Let the cheesecake cool completely before refrigerating it to allow the flavors to develop.
Serve the cheesecake with your favorite toppings, such as fresh fruit, whipped cream, or caramel sauce.

Conclusion:

With its creamy texture, rich flavor, and variety of topping options, this traditional cheesecake is a classic dessert that is sure to impress your friends and family. Following these tips will help you create a perfect cheesecake that is both delicious and visually stunning. Whether you are a seasoned baker or a beginner, this recipe is a great place to start.