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Classic Cheesecake Recipe - My all time favorite!

The very first time I tried cheesecake, it felt like I was in heaven! I said to myself, I am going to make this! I couldn't wait until I got into my kitchen and made it my own version. It's creamy, it melts in your mouth, it's so good!

There are thousands of cheesecake recipes out there, but this one is my version of Cheesecake Recipe, which has been tested many times in my kitchen. Easy to follow recipe, complete with ingredients that meets your liking without a water bath!

Wait, what? What is a water bath? See the detailed definition by BakerbyNature whom I found very resourceful site. The reason I skip that in this process is because, I baked this a bit longer with a low temperature. So, that is not necessary, I am telling you this one is straightforward and delicious. To those who reached out asking if I do have a Cheesecake Recipe, here it is!

Makes 12-14 serving Prep time 15 minutes Cooking time 70 minutes Total time: 1 hour 25 minutes By WestBocaSweets GRAHAM CRACKERS CRUST INGREDIENTS 1 ½ cups Graham crackers crumbs 1 tablespoon Sugar 1 tablespoon Brown Sugar 6 tablespoon Butter (melted) CHEESECAKE INGREDIENTS 2 8-oz Cream Cheese (softened) 1 cup Granulated Sugar 3 large Eggs ½ cup Sour cream 1 tsp Vanilla extract ¼ tsp Salt INSTRUCTIONS

  1. Prepare oven to 325 F (160C)

  2. Prepare graham crackers crust by combining graham crackers crumbs ingredients except for melted butter last. Use a fork to combine all ingredients.

  3. Pour mixed crumbs into a 9 inch springform pan and press firmly into the bottom and up the sides of your pan. Set aside.

  4. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy, beat for 3 minutes. (Do not over-beat or it will incorporate too much air)

  5. Add eggs, one at a time, add sour cream, vanilla and salt and beat until combined

  6. Pour filling into a prepared 9 inch springform pan, then bake until only slightly jiggly in the center, about 70 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown. Don’t over-bake or the texture will suffer.

  7. Let it cool for about 1-2 hours, then transfer to the freezer to cool completely. Enjoy! Add desired toppings.

  8. I prepared caramelized cherries by combining 1 can of cherry ½ cup of sugar, add a teaspoon of cornstarch and let it simmer for 5 minutes. Done! Let it cool before adding the cherry mixture on top of the Cheesecake. Keep refrigerated. Yum!

Don't forget to leave your comments below and share your experience on how yours come out! See you then!

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