Cheesecake is easily one of the richest desserts out there and I. Am. A. Fan. The texture, the flavor, and the crust are always fantastic.

Every year for Christmas, my grandma makes a cheesecake with a sour cream topping, (much like this recipe), and I must confess that she has me beat. I crave that cake MONTHS in advance, and trying to replicate that magic is how I came to this recipe, which I proudly served at a bridal shower in early Summer 2018 and have been tweaking ever since. Be patient with this one, it’s absolutely worth it!

(Side note: It’s also very easy to make the top of this cake look really beautiful with fruit, alone. One Christmas, I added fresh berries to my grandmother’s cheesecake, and I’ll never forget her looking over, gasping, and saying, “You just turned this into a $50 cake!”

You eat with your eyes first, make it look pretty!)

Classic Cheesecake

Ingredients:

Crust:

14 Graham Crackers (HoneyMaid), crushed into fine-to-coarse crumbs

8 tbsp. Unsalted Butter, melted

2 tsp. Granulated Sugar

Sea Salt, a pinch

Cheesecake:

32 oz. Cream Cheese, at room temperature

½ Cup Sour Cream, at room temperature

1 ⅓ Cups Granulated Sugar

¼ Cup AP Flour

2 tsp. Vanilla Extract

3 Large Eggs, at room temperature

Topping:

¾ Cup Sour Cream

2 tbsp. Granulated Sugar

2 tsp. Lemon Juice

Fresh Berries or Jam

Steps:

Crust

1. Preheat oven to 350 degrees F and adjust the rack to the middle position.

2. Butter the inside of a 9-inch springform pan, then wrap the entire outside with two layers of aluminum foil, (this will come into play later).

3. In a bowl, mix together the graham cracker crumbs, sugar, salt, and melted butter until fully combined.

4. Press the crust mixture into the bottom and up the sides of the springform pan. Chill in fridge for about 15 minutes.

5. After chilling, place on a baking tray and bake until set and firm, about another 15 minutes. Remove from oven and let cool completely before filling with the cheesecake mixture.

Cheesecake

1. In a small bowl, whisk together flour and sugar. Set aside.

2. In a bowl attached to a stand mixer, beat the cream cheese on medium speed until light and fluffy, (3-5 minutes).

3. Working slowly, and with the mixer on low speed, add the flour/sugar mixture to the cream cheese until fully combined and smooth.

4. Add the vanilla extract and sour cream and keep mixing on low speed until smooth and incorporated.

5. Finally, add in the eggs one at a time, beating until they are just combined and the mixture is smooth, (but do not overbeat).

6. Pour the cheesecake filling onto the crust in the springform pan, (should be slightly liquidy and become level without any extra help).

7. Place the springform pan in a roasting pan, then move into the oven.

8. While placing the roasting pan in the oven, fill it with boiling water halfway up the sides of the springform pan, (the foil makes sure the water doesn’t enter the pan).

9. Bake for 45 minutes, then reduce the heat to 325 degrees F. DO NOT OPEN THE OVEN DOOR DURING THIS STEP. Continue baking for another 30 minutes, or until the cake is set, but with a slight wobble in the center.

10. At this stage, leaving the cake in the oven, turn off the heat and crack open the oven door, sticking a wooden spoon in the opening to leave it slightly ajar. Leave it this way for 60-70 minutes.

11. Transfer the springform pan to a wire rack to cool completely.

12. Transfer to the fridge and chill overnight.

Finishing Touch

1. In a small bowl, mix together the sour cream, sugar, and lemon juice until combined. (If too tart, add more sugar. If too sweet, add more lemon juice.)

2. Remove cheesecake from the oven and spread the sour cream topping across the top of the cake in an even layer. Top with fresh berries or jam if that’s your thing, (I highly recommend it).

3. Release the sides of the springform pan and slice to serve.

4. Enjoy!