CLASSIC CHEESECAKE

Th�s Class�c Cheesecake rec�pe �s smooth, creamy and easy to make! Follow these t�ps and you�ll have the best no-fa�l cheesecake rec�pe!

INGRED�ENTS

VAN�LLA WAFER CRUST

• 2 � cups (302g) van�lla wafer crumbs
• � cup (112g) salted butter, melted
• 3 tbsp (39g) sugar

CHEESECAKE

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all purpose flour
• 1 cup (230g) sour cream
• 1 1/2 tbsp van�lla extract
• 4 large eggs, room temperature

TOPP�NG OPT�ONS

• Caramel Sauce
• Lemon Curd
• Homemade Wh�pped Cream
• Chocolate Sauce
• Fresh Fru�t

INSTRUCT�ONS

CRUST

1. Preheat oven to 325�F (163�C). L�ne a 9-�nch (23cm) spr�ngform pan w�th parchment paper �n the bottom and grease the s�des.
2. Comb�ne the crust �ngred�ents �n a small bowl. Press the m�xture �nto the bottom and up the s�des of the spr�ngform pan.
3. Bake the crust for 10 m�nutes, then set as�de to cool.
4. Cover the outs�des of the pan w�th alum�num fo�l so that water from the water bath cannot get �n (see how � prepare my pan for a water bath). Set prepared pan as�de.

CHEESECAKE

1. Reduce oven temperature to 300�F (148�C).
2. �n a large bowl, beat the cream cheese, sugar and flour on low speed unt�l well completely comb�ned and smooth. Be sure to use low speed to reduce the amount of a�r added to the batter, wh�ch can cause cracks. Scrape down the s�des of the bowl.
3. Add the sour cream and van�lla extract and m�x on low speed unt�l well comb�ned.
4. Add the eggs one at a t�me, m�x�ng slowly to comb�ne after each add�t�on. Scrape down the s�des of the bowl as needed to make sure everyth�ng �s well comb�ned.
5. Pour the cheesecake batter �nto the crust.
6. Place the spr�ngform pan �ns�de another larger pan. F�ll the outs�de pan w�th enough warm water to go about halfway up the s�des of the spr�ngform pan. The water should not go above the top edge of the alum�num fo�l on the spr�ngform pan.
7. Bake for 1 hour 15 m�nutes. The center should be set, but st�ll j�ggly.
8. Turn off the oven and leave the door closed for 30 m�nutes. The cheesecake w�ll cont�nue to cook, but slowly beg�n to cool as well.
9. Crack the door of the oven for 30 m�nutes to allow the cheesecake to cont�nue to cool slowly. Th�s process helps prevent crack�ng.
10. Remove the cheesecake from the oven and water bath wrapp�ng and refr�gerate unt�l f�rm, 5-6 hours or overn�ght.
11. Remove the cheesecake from the spr�ngform pan and place on a serv�ng d�sh. Refr�gerate cheesecake unt�l ready to serve.
12. Serve w�th your favor�te topp�ngs. Cheesecake best for about 5 days.

Recipe Adapted From lifeloveandsugar