Bite of Hope Logo Hope Clinic
Donate

Desserts

Classic Cheesecake

TIME

6 h

DIFFICULTY

Medium

SERVINGS

4

CALORIES

550 kcal

CARBS

39 g

PROTEIN

9 g

FAT

42 g

Z Classic Cheesecake

About this recipe

Cheese-based cakes were described in ancient Greek and Roman sources, though they were quite different from today’s cheesecake. This American-style version pairs a buttery graham cracker crust with a creamy, gently tangy filling.

WHY YOU’LL LOVE IT

Creamy cheesecake filling with a buttery graham cracker crust. A touch of sour cream and lemon balances the sweetness. Four individual portions are easy to serve and chill.

Ingredients

  • 3/4 cup graham cracker crumbs (75 g)
  • 2 tablespoons unsalted butter, melted (28 g)
  • 1 tablespoon granulated sugar, for the crust (12 g)
  • 1/8 teaspoon fine salt, divided (0.7 g)
  • 12 ounces full-fat brick cream cheese, softened (340 g)
  • 1/3 cup granulated sugar, for the filling (67 g)
  • 1/4 cup sour cream, room temperature (60 g)
  • 1 large egg, room temperature (50 g)
  • 1 large egg yolk, room temperature (18 g)
  • 1 teaspoon vanilla extract (5 ml)
  • 1 teaspoon lemon juice (5 ml)

Preparation

  1. Preheat the oven to 350°F (175°C). Lightly grease four 8-ounce ramekins.
  2. Mix the graham cracker crumbs, melted butter, 1 tablespoon sugar, and a pinch of salt until evenly moistened.
  3. Divide the crumb mixture among the ramekins and press it firmly into an even layer. Place the ramekins on a baking sheet and bake for 8 minutes. Reduce the oven temperature to 325°F (165°C).
  4. In a bowl, beat the softened cream cheese and 1/3 cup sugar on low to medium speed until smooth. Scrape the sides of the bowl as needed.
  5. Mix in the sour cream, vanilla, lemon juice, and remaining salt. Add the egg and egg yolk and mix just until combined; do not overbeat.
  6. Divide the filling evenly among the ramekins. Set them on a deep baking pan and carefully pour hot water into the pan until it reaches about 1/2 inch up the sides of the ramekins.
  7. Bake at 325°F (165°C) for 25–30 minutes, until the edges look set and the centers still have a slight jiggle.
  8. Remove the ramekins from the water bath and cool on a rack for 45 minutes. Cover and refrigerate for at least 4 hours before serving.

Tips:

  • Use full-fat brick cream cheese, not spreadable cream cheese from a tub.
  • Bring the cream cheese, sour cream, and eggs to room temperature for a smooth filling.
  • Mix gently after adding the eggs to reduce air bubbles and help prevent cracks.
  • Keep hot water below the rims of the ramekins when setting up the water bath.
  • Chill the cheesecakes fully before serving so the centers can set.

Other Great Recipes: