Are looking for inspiration recipes classic cheesecake that are appetizing? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be unsatisfactory and in fact tend to be unpleasant. Even though the delicious classic cheesecake should have had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of classic cheesecake, start from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want prepare classic cheesecake good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings required in make

1. Use crust
2. Take 1 3/4 cup Graham cracker crumbs
3. Take 1 tsp ground cinnamon
4. Use 1/2 cup unsalted butter- melted
5. Prepare 1 heavy duty aluminum foil
6. Prepare Filling
7. Use 1 *Have all ingredients at room temp
8. Prepare 24 oz cream cheese (3 8-oz package)
9. Prepare 1 cup sugar
10. Prepare 1 cup sour cream
11. Use 1 tbsp vanilla extract
12. Prepare 3 large eggs
13. Prepare Fresh Strawberry Topping
14. Prepare 1 packages Fresh strawberries…about 16 ounces
15. Prepare 1 small jar seedless strawberry jelly..about 18 ounces
16. Prepare 1 powdered sugar for dusting
17. Prepare Easy Chocolate Ganache Topping
18. Take 1 See recipe in my profile or attachment below

Beat in the eggs one at a time. Make your cheesecake filling: Use an electric hand mixer or stand mixer to beat the cream cheese until smooth and free of lumps. Then, add the sugar and beat until combined. Next, add the sour cream, lemon zest, and juice and beat again.

How to cook Classic Cheesecake:

1. For the crust preheat oven to 350°F
2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray
3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note
4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened.
5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan.
6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F
7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb.
8. For the Filling
9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy.
10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack.
11. With mixer on medium speed add sour cream and vanilla.
12. Add eggs one at a time beating only until just incorporated… do not over mix.
13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess.
14. Now make your "bath". Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan
15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack.
16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot.
17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.)
18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating).
19. Put cheesecake in the refrigerator and chill.
20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving.
21. For Strawberry Topping
22. Wash and dry strawberries. Cut if stem.
23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable.
24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the "glue" that will hold the strawberries in place).
25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving.
26. For Easy Chocolate Ganache Topping. https://cookpad.com/us/recipes/342654-easy-chocolate-ganache (see recipe)
27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving
28. Enjoy
29. Done and ready to serve!

Finally, add the eggs and beat until combined. Pour the filling batter into your springform pan. In bowl of stand mixer add your cream cheese and beat well until smooth and creamy and no lumps remain. Add in your sugar slowly and beat again until combined. Next add in your eggs one at a time, mixing well after each addition.

I say thank you for using the recipe that I convey on this page. We have high hopes we Hope it’s useful and good luck!