Classic Cheesecake

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Tested Till Perfect

It's easy to whip together Canadian Living's favourite cheesecake recipe. But be warned - this cheesecake recipe is addictive!

Servings: 10 to 12

Ingredients:

Nutritional Info
Per each of 12 servings without sauce: about -
cal 372
pro 7 g
total fat 27 g
sat. fat 16 g
carb 27 g
fibre trace
chol 127 mg
sodium 238 mg

Preparation:

1. Crust: In bowl, stir together crumbs, sugar and butter until well moistened; press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan. Centre pan on large square of foil; press up to side of pan. Bake in centre of 325°F (160°C) oven for 8 to 10 minutes or until set. Let cool.

2.
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust.

3.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side of springform pan. Bake in centre of 325°F (160°C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Serve with sauce and garnish with mint.

Click below to watch The Canadian Living Test Kitchen make this cheesecake recipe in our 3-minute video:





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