It's easy to whip together Canadian Living's favourite cheesecake recipe. But be warned - this cheesecake recipe is addictive!
- Portion size 12 servings
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.
Need a tutorial? Click to watch Canadian Living's food director Annabelle Waugh walk you through each step of our favourite cheesecake recipe.
Nutritional facts Per each of 12 servings without sauce: about
- Sodium 238 mg
- Protein 7 g
- Calories 372.0
- Total fat 27 g
- Cholesterol 127 mg
- Saturated fat 16 g
- Total carbohydrate 27 g