Classic Cheesecake
Watch how The Canadian Living Test Kitchen makes this cheesecake in our video, Heavenly cheesecake.
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 |
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2 pkg (each 8 oz/250 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla
Pinch salt
3 cups (750 mL) sour cream
Crust:
1 cup (250 mL) graham cracker crumbs
3/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) butter, melted
Garnish:
Strawberry sauce
Fresh sprigs of mint
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.
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.
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For more ideas on cooking with Real Cream, click here |
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