Classic Cheesecake

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You may need:

  A Fat Daddio’s removable bottom sized 6×3

Classic Cheesecake

3 from 1 vote

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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.