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Fun History

Classic Cheesecake traces back to Ancient Greece, where early versions were made with cheese, honey, and wheat. The recipe later evolved through Rome and Europe, but the rich, cream‑cheese–based cheesecake we call “classic” today is distinctly American, shaped by the invention of cream cheese in the late 1800s.

INGREDIENTS

Crust

• 2½ cups graham cracker crumbs

• ¼ cup sugar

• ½ cup butter, melted

Filling

• 4 packages (8 oz each) cream cheese, softened

• 2 cups sour cream

• 1¾ cups sugar

• 1 Tbsp vanilla extract

• 4 large eggs, room temperature, lightly beaten

Topping

• 1 cup sour cream

• ¼ cup sugar

DIRECTION

Crust

1. Preheat oven to 325°F.

2. Mix graham cracker crumbs and sugar; stir in melted butter.

3. Press mixture firmly onto the bottom and up the sides of a greased 9‑inch springform pan.

4. Place pan on a baking sheet and bake 18–22 minutes, until lightly browned.

5. Cool completely on a wire rack.

Filling

1. In a large bowl, beat cream cheese, sour cream, sugar, and vanilla until smooth.

2. Add eggs and mix on low speed just until combined—do not overbeat.

3. Pour filling into the cooled crust.

4. Wrap the outside of the springform pan with double‑thick heavy‑duty foil to prevent leaks.

5. Place the pan inside a larger roasting pan and pour 1 inch of hot water around it.

Bake

1. Bake until the center is just set and the top looks slightly dull, about 1 hour 30 minutes.

2. Remove the cheesecake from the water bath and place on a wire rack.

3. Let stand 5 minutes.

Topping

1. Mix sour cream and sugar.

2. Spread over the warm cheesecake.

3. Return to the oven (without the water bath) and bake 5 minutes more.

Cool & Chill

1. Cool on a wire rack for 10 minutes.

2. Run a knife around the edge to loosen the sides; remove foil.

3. Cool 1 hour longer.

4. Refrigerate overnight, uncovered until fully cold, then cover.

5. Remove the springform rim before serving.

NUTRITION

(Per Slice, 1/12 of cheesecake)

≈ 515–560 kcal • 42–48g carbs • 7–9g protein • 34–38g fatSat Fat 20–23g • Cholesterol 145–170mg • Sodium 330–380mgSugar 35–40g • Fiber 0–1gVitamin A ~450 IU • Vitamin C ~0mg • Calcium ~110mg • Iron ~0.6mg

Part Of Every Home Cook EBOOK