If you're looking for a dessert for your menu that is sure to impress, try our classic cheesecake recipe! Loved for its rich, creamy texture and versatile flavor, this cheesecake will be the star of any occasion. Follow this simple recipe to create a timeless dessert that your guests will adore.
What Supplies Do I Need?
We use the water bath method to ensure your cheesecake cooks gently and evenly, avoiding cracks from excessive heat. Here’s what you’ll need:
- Springform Pan: Wrap the bottom tightly with heavy-duty aluminum foil, using a single piece to cover the bottom and sides, then add a second layer for extra security.
- Steam Table Pan: Any oven-safe pan large enough to hold the springform pan plus a few inches of water.
- Stand Mixer with Flat Beater Attachment: For mixing the cream cheese mixture.
- ORIKOOL Refrigeration Products: Ensure your cheesecake stays fresh and maintains its perfect texture using ORIKOOL's range of refrigeration products.
Ingredients
Cheesecake
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Directions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Stir until the mixture is crumbly. Press evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
- Prepare Filling: In a stand mixer, beat the softened cream cheese on medium speed until smooth, about 2 minutes. Add the granulated sugar and beat until fully incorporated. Add the sour cream and vanilla extract, mixing until smooth.
- Add Eggs: Add the eggs one at a time, beating on low speed after each addition until just blended. Avoid overmixing to prevent air bubbles.
- Assemble Cheesecake: Pour the cream cheese mixture over the cooled crust. Place the springform pan inside the steam table pan and add 2-3 inches of hot water to the pan.
- Bake: Bake for 55-70 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven and let the cheesecake sit with the door ajar for another hour.
- Cool and Refrigerate: Remove the cheesecake from the oven, carefully remove the foil, and let it cool on the counter for 1 hour. Then refrigerate in your ORIKOOL Reach-In Refrigerator or Undercounter Refrigerator for at least 4 hours, preferably overnight. These units are perfect for ensuring consistent, optimal cooling.
Optional Toppings
- Fruit Compote: Combine fresh or frozen fruit with sugar and a bit of lemon juice. Cook until thickened and spoon over the cooled cheesecake.
- Chocolate Ganache: Melt equal parts chocolate and heavy cream together until smooth. Pour over the chilled cheesecake and let set.
Storage and Presentation
- ORIKOOL Merchandiser Refrigerators: Display your cheesecake beautifully while keeping it fresh in ORIKOOL's merchandiser refrigerators, ideal for showing off your desserts to customers.
- ORIKOOL Chest Freezers: Store any extra cheesecakes in ORIKOOL's chest freezers to maintain their quality and taste for future use.
- ORIKOOL Back Bar Coolers: Store complementary beverages in ORIKOOL's back bar coolers. These coolers are great forensuring your drinks are ready to serve.
No need for complicated techniques – this classic cheesecake recipe ensures a creamy, smooth texture with a perfect graham cracker crust. Enjoy!