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Classic Cheesecake

Inside a crumbly graham cracker crust lies a thick, smooth cheesecake that’s ready to be topped with sliced almonds or seasonal fruits.

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Ingredients
Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup Domino® Granulated Sugar
  • 1/8 teaspoon cinnamon
  • 1/3 cup (5 1/3 tablespoons) butter, softened
Filling
  • 4 packages (8 oz. each) cream cheese, softened
  • 1 1/4 cups Domino® Granulated Sugar
  • 3/4 teaspoon finely grated lemon zest
  • 1/8 teaspoon salt
  • 4 eggs
  • 1/3 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
Topping
  • 1 cup sour cream
  • 1/4 cup sliced almonds, toasted
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Instructions
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Prep Time: 25 minutes / Cook Time: 6 minutes for the crust, 60 minutes, plus an additional 10 minutes, for the topping / Yields: 16 servings

Crust
Step 1

Preheat oven to 350°F.

Step 2

Combine graham cracker crumbs, sugar and cinnamon in small bowl. Blend butter into mixture. Press firmly on bottom and up 1 1/2 inches on sides of a 9 – inch springform pan.

Step 3

Bake 6 minutes or just until crumbs begin to brown. Remove from oven and hold aside.

Filling
Step 1

Beat cream cheese, sugar, lemon zest, and salt in large bowl. Add eggs, one at a time, mixing on low speed after each addition, just until blended. In a separate, chilled bowl, whip the cream until stiff. Fold heavy cream and vanilla into the batter. Sift flour in, while stirring, until blended. Pour into cooled crust.

Step 2

Wrap bottom and sides of the springform pan in aluminum foil and set prepared pan on a baking sheet with sides. Place pan on center oven rack and add 1/4” of water to the baking pan around the springform pan.

Step 3

Bake for 5 minutes at 350F; then, reduce oven temperature to 325 F. and bake an additional 1 hour or until center is almost set. Center will still jiggle when moved. Remove cheesecake from oven and increase oven temperature to 400 F.

Topping
Step 1

Carefully spread sour cream on warm cheesecake; sprinkle with toasted almonds.

Step 2

Return to oven for 10 minutes or until the sour cream sets. Remove to wire rack and cool for 1 hour; then, refrigerate at least 6 hours before serving.

Chef's Tip
  • An offset spatula is a great tool to use to spread the sour cream over the top of the baked cheesecake
  • A perfect cheesecake will not crack when baked. While still delicious, this is often a sign the batter has been overbeaten
  • To toast almonds, spread in a single layer in a shallow baking pan. Bake in 350°F oven for 5 to 10 minutes in between baking the crust and the cheesecake.
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