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Cheesecake is so rich, so creamy, so refreshing- I just love it SO much!

I already talked about water baths in the foam cake lesson. Well, now you’re going to see one in action! 🎬 It’s time to make a cheesecake everybody! Or, well, at least I will be making a cheesecake. You can just watch if you want to. Now, when it comes to making cheesecake, your main ingredient is going to be cream cheese. You’ll typically need between 3 to 4 bricks of cream cheese to make a cheesecake. (Which totally somewhere between 24 and 32 ounces. Now that’s a lot of cream cheese!)

Now, you can also make a no bake cheesecake recipe. But skipping the oven, you cut down on a lot of stressors. And no bake recipes are still downright delicious. But they don’t have that classic cheesecake taste because you’re using completely different ingredients! For one, you’re omitting the eggs- which are a really big deal in traditional cheesecake recipes. And instead, you’re adding a ton of whipped cream. Madly delicious, but not the same flavor profile at all.

So I’m going to make a traditional cheesecake for you. One because I want you to be able to see how to do the harder stuff. And because they taste so darn good I want to eat it! 👅

Ready to check it out in detail?

Here’s my classic cheesecake recipe!

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Classic New York Style Cheesecake


Ingredients

Units Scale

Crust

  • 1/2 cup Almonds (finely ground)
  • 1/2 cup Vanilla Wafers (finely ground)
  • 1/2 cup Graham Crackers (ground)
  • 2 tbsp Butter (melted)

Filling

  • 24 oz Cream Cheese (room temperature)
  • 1 1/3 cups Sugar
  • 5 Eggs
  • 16 oz Sour Cream (room temperature)
  • 1/4 cup Flour
  • 2 tsp Vanilla
  • 2 tsp Lemon Juice

Blueberry Compote

  • 1 cup Blueberries
  • 2 tbsp Sugar
  • 2 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 1/2 tbsp Cornstarch

Instructions

Crust

  1. Mix all the ingredients together thoroughly. Pat the mixture into a greased 9 inch spring form pan. Firmly press the crust in the bottom and about 1 1/2 inches up the sides.

 

Filling

  1. Using a mixer, beat the cream cheese on low until light and fluffy. Add the sugar a little at a time and beat until creamy. Add the eggs one at a time, beating smooth after each egg. Add the flour, vanilla, and lemon juice; mixing well. Add the sour cream and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
  2. Pour the cheesecake filling into the spring form pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven’s middle rack for 1 hour 30 minutes, or until firm. (FYI the middle of my cheesecake broke away from the edges and rose an extra inch while cooking, but it settled back down during the cooling process.)
  3. Turn the oven off and, leaving the cake inside, prop open the oven door and let sit for another hour. Remove the cheesecake from the oven and let cool completely on the counter top before transferring to the refrigerator to chill for at least 12 hours.

 

Blueberry Compote

  1. Combine blueberries, sugar, lemon juice and zest in a saucepan and heat over medium high heat. Cook, stirring occasionally for 5 minutes. Add the cornstarch and continue to cook until the blueberries have broken down and the sauce has thickened slightly.