Cheesecake is delicious no matter what time of year it is. Winter, summer, cheesecake always goes down well! You may have noticed a number of different flavours out there but many agree that there’s nothing quite like the taste of a classic cheesecake. Here’s how to ensure culinary perfection with what some might call a tricky recipe.
Ingredients:

  • 2 pounds cream cheese
  • 1 cup sugar
  • 1 Tbsp cornstarch (optional)
  • 1/8 tsp salt
  • ½ cup sour cream
  • 2 tsp lemon juice (optional)
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 egg yolk
  • 12 graham crackers (6 ounces)
  • 5 Tbsp butter (and some extra for greasing the pan)

You will also need:

  • 9 or 20-inch springform pan
  • Tin foil
  • Food processor
  • Mixer
  • Measuring cups/spoons
  • Spatula
  • Large oven dish for holding the springform pan

Method:

  • Preheat your oven to 350°F and place the rack on the lower-middle level.
  • Remove your cream cheese from the bozes and let them warm on the counter for about 30 minutes.
  • Rub some butter on the bottom and sides of your pan.
  • Wrap the exterior of the pan with tin foil to prevent water from getting into the pan when you reach the water bath step.
  • Crush the crackers in your food processor. If you don’t have one, you can place the crackers in a durable plastic bag and use your rolling pin to crush them. You will need about 1 ½ to 2 cups of crushed biscuts.
  • Melt the butter and mix with the cracker crumbs. It should create clumps when you squeeze some in your hand. If it crumbles, add tiny amounts of water until you reach the desired consistancy.
  • Press the cracker crumb mixtue in the pan and press to make the crust.
  • Bake the crust for 8 – 10 minutes until brown around the edges. Alllow to cool on a cooling rack while you make the filling.
  • Combine the cream cheese, cornstarch, sugar, and salt in a bowl and use your mixer to blend them all together. Use the paddle attachment for this step. Mix on medium-low until cream like cake frosting. There should be no lumps.
  • Add the sour cream, vanilla, and lemon juice to this mixture and beat again on medium-low.
  • Add the eggs one at a time with the mixer on medium-low. Make sure each egg is properly incorporated before adding the next.
  • Stir by hand with a spatula and scrape the mixture away from the edges too. The mixture should be quite thick at this stage.
  • Pour the mixture over the crust.
  • Place the pan in a roasting pan and boil a few cups of water. Pour the hot water into the roasting pan carefully. Don’t get any water in the cheesecake. Fill the roasting pan until just below the edge of the foil.
  • Bake the cheesecake at 350°F for 50 – 60 minutes. Watch for cracks and make sure that you move on to the next step if you see any appear.
  • Turn the oven off and allow the cheesecake to cool in the oven with the door slightly open. It will take about one hour to cool.
  • Run a knife around the cake’s edges to losen it and remove the cheesecake from the water, unwarp th foil and place on a cooling rack for abou an hour.
  • Chill in the fridge uncovered for about 4 hours.
  • Remove from the pan and serve!