Classic Cheesecake

Classic Cheesecake - one of the most decadent desserts we’ve made yet! It’s also one of the most expensive but truly worth every penny! We top ours with Cherry Pie filling, what’s your favorite cheesecake topping? Let us know below.

Instructions

1. Cream cheese, sour cream, and egg should all be at room temperature. Make sure to take them out of the fridge at least 3 hours before you start.
2. Preheat the oven to 350°F.
3. In a 10-inch spring-form pan, mix graham crackers, sugar, and butter until well combined. If using Lotus cookies, first pulse them in the food processor until they form a crumble and only add 2 Tbsp of sugar. If you need to transfer the finished cake to a serving plate, you should first line the pan with parchment paper.
4. Once combined, spread into an even layer and press firmly into the base of the pan.
5. Bake crust for 10 minutes.
6. While the crust is in the oven, in a stand mixer, cream cream cheese with sugar for 2 minutes, scraping down the sides as needed.
7. Add sour cream, vanilla, and lemon juice and mix for another 2 minutes.
8. Continuing to mix, add 1 egg at a time until fully incorporated, scraping down the sides as needed.
9. Allow the crust to cool for 5 minutes before topping it with the cream cheese mixture.
10. Return to the oven along with a water bath for 50 minutes. Be sure to check the top of the cake at the 40-minute mark to ensure it’s not browning. Should you need to prevent burning, cover with aluminum foil for the remainder of the baking time.
11. Turn off the oven at the 50-minute mark but leave the cake in the oven until it cools to room temperature (about 3 hours). It’s recommended to cool in the fridge overnight or for at least 4 hours.
12. Run a knife around the perimeter of the pan, then release and remove the spring. Transfer to a serving plate or leave the cake on the base of the pan.
13. Top with cherry pie fill or your favorite topping. Serve and enjoy!

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