CLASSIC CHEESECAKE
Provided by Food Network
Categories dessert
Time 3h45m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling.
- Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door.
- Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top.
- Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries.
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Bindu Das
[email protected]This cheesecake is a great make-ahead dessert. I love that I can make it a day or two in advance and it still tastes just as good.
Basma Muhamed
[email protected]I'm not a fan of cheesecake, but this one was actually really good. The crust was the perfect balance of crumbly and chewy and the filling was creamy and smooth.
Sajid Mahmood
[email protected]This cheesecake is a little too sweet for my taste, but it's still pretty good.
Nurul Islam Bablu
[email protected]I've made this cheesecake several times and it always turns out great. I love the creamy texture and the tangy flavor of the cream cheese.
Stephen Omoseibi
[email protected]I'm not sure what I did wrong, but my cheesecake came out cracked. It still tasted good, though.
King Snaper
[email protected]This cheesecake is a classic for a reason. It's simple to make and always a crowd-pleaser.
Hina waseem
[email protected]I've tried a lot of cheesecake recipes, but this one is definitely my favorite. It's creamy, rich, and has the perfect amount of sweetness.
kiley loy
[email protected]This cheesecake is so easy to make and it always turns out perfectly. I love that I can use any type of fruit I want for the topping.
Nura Shehu
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
Usman Usman Ali
[email protected]I'm not a huge fan of cheesecake, but this one was really good. The crust was the perfect balance of crumbly and chewy.
Nnaemeka Ebigbo
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Sarah London
[email protected]I think I overbaked the cheesecake because it was a little dry. But it still tasted good.
Jeannine E. Demming-Brigitta
[email protected]The cheesecake was a little too dense for my taste, but the flavor was good.
Natasha Aisha
[email protected]Followed the recipe to a T and it turned out perfect. My family loved it.
Tahakhan Khan
[email protected]This was my first time making a cheesecake and it turned out beautifully! The instructions were easy to follow and the end result was delicious.
Charles Baggett
[email protected]I've made this cheesecake a few times now and it always turns out great. It's a classic recipe for a reason!
Ana Fano
[email protected]This cheesecake was a hit at my last dinner party! The crust was perfectly graham crackery and the filling was creamy and smooth. I used a springform pan and had no problems with leakage.