This is the cheesecake of your dreams!
You may need:
A Fat Daddio’s removable bottom sized 6×3
Classic Cheesecake
Ingredients
Crust
- 1 ¼ c. graham cracker crumbs
- 46 g. brown sugar
- 42 g. sugar
- 6-7 T. melted butter Add slowly in case you don't need it all This time 6 T. would have been plenty.
Cheesecake
- 16 ounces cream cheese room temperature
- 80 grams sour cream room temperature
- 1 T. heavy cream room temperature
- 1 T. vanilla
- 140 g. granulated sugar
- 2 T. cornstarch
- 2 eggs room temperature
- Garnish
- whipped cream
- cherries
- hot fudge
Instructions
Crust
- Preheat oven to 300 degrees.
- Spray 6x3 removable bottom pan with PAM, line with parchment circle and spray again.
- Mix all ingredients and press into the bottom of pan and up the sides a bit.
- Bake 10-12 mins and then cool. (Bake on a rack over a jellyroll pan)
Cheesecake
- Mix the cream cheese on medium high 4-5 mins until creamy.
- Scrape down the bowl a couple of times.
- Add the sour cream, heavy cream, vanilla, sugar, and cornstarch.
- Mix on low until well combined, scraping down the sides of the bowl.
- It should be smooth and creamy.
- Add the eggs on low just until combined and finish mixing with a spatula.
- Pour it into the cooled crust.
- Place on a rimmed baking sheet and bake 12 mins at 300.
- Lower temp to 225 and bake 95 mins-do NOT open oven.
- Shut oven off and leave cake in the oven for 1 hour. (Still NO opening)
- Crack oven open a few inches and let cake sit another hour.
- Remove to a rack to cool and then chill in fridge overnight.
- The next day, loosen bottom with fingers to release.
- Place on top of a tall narrow can and pull down sides to release.
- Cover top with plastic wrap, flip over in hand and remove base of pan from the cake and the parchment.
- Place on cake plate and decorate with hot fudge, whipped cream and cherries.
Adapted from Say Cheesecake.
sharyn says
where can I buy that gorgeous cake stand
Hugs & Cookies xoxo says
I found it at Home Goods! (Well, my husband did!)