Classic Cheesecake

Classic Cheesecake

Classic Cheesecake is rated 5.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 12 minutes
Servings: 12 Serves 12.
Cheesecake in its classic form consists of a rich, smooth filling of cream cheese, eggs, and other enrichments or flavorings, baked inside a deep shell made from crushed graham crackers or cookies. Serve with fresh or preserved fruit as desired.

Ingredients:

For the crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/4 cup firmly packed dark brown sugar
  • 1 tsp. grated lemon zest
  • 8 Tbs. (1 stick) unsalted butter, melted and cooled

For the filling:

  • 2 lb. cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1 Tbs. water
  • 1 tsp. unflavored gelatin

To serve:

  • 1 jar (13.5 oz.) cherries in syrup (optional)

Directions:

Preheat an oven to 350°F.

To make the crust, in a food processor fitted with the metal blade, combine the graham cracker crumbs, brown sugar and lemon zest, and process to mix well. Add the butter and process until the crumbs begin to stick together. Drape your hand with plastic wrap to form a glove, and press the crumbs evenly and firmly over the bottom and 2 inches up the side of a 9-by-2 1/2-inch springform pan. Bake the crust 10 minutes. Remove from the oven and cool to room temperature, about 30 minutes.

To make the filling, in a large bowl, combine the cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until well blended. Beat in 1/2 cup of the cream and the vanilla until incorporated.

Place the water in a small saucepan. Sprinkle the gelatin over the water and let soften for 5 minutes. Place the saucepan over low heat and stir until the gelatin is dissolved, then gradually whisk in the remaining 1/2 cup cream. Add the gelatin mixture to the cream cheese mixture and beat until fluffy, about 1 minute. Spoon the filling into the cooled crust. Cover with aluminum foil and refrigerate overnight or up to 2 days.

To serve, run a knife around the pan sides to loosen the cake. Release the pan sides and place the cake on a plate. Cut the cake into individual slices and spoon cherries over each slice.
Serves 12.
Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).
Rated 5 out of 5 by from DELICIOUS!!! I just purchased a new WS cheesecake pan and was chomping at the bit to try it out. I decided to do so using this recipe. I was not disappointed (nor were any of my family members)!!! Though it has more of a mousse consistency rather than the firmer consistency we associate with cheesecake, you will be hard pressed to find one that tastes better or is easier to make. And it is beautiful out of the pan! I am working on my second one right now to take to a family function, it was that good!. I hope you try this recipe -- you will be glad you did!
Date published: 2019-06-21
Rated 5 out of 5 by from Really the best cheesecake This is the best and simplest cheesecake recipe, I've been making it for years. Most of the time I even leave the gelatin out and it still comes out amazing it a no cook no fuss cake that comes out delicious every single time.
Date published: 2019-04-02
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