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Classic Cheesecake
Classic Cheesecake

Before you jump to Classic Cheesecake recipe, you may want to read this short interesting healthy tips about Turn to Food to Improve Your Mood.

For the most part, people have been conditioned to think that “comfort” foods are bad for the body and should be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Other times, though, comfort foods can be totally healthy and it’s good for you to consume them. Some foods really do boost your mood when you consume them. When you feel a little down and are needing an emotional pick-me-up, test out a few of these.

Green tea is really excellent for your mood. You knew it had to be included in this article, right? Green tea is found to be rich in an amino acid referred to as L-theanine. Research has found that this amino acid stimulates the production of brain waves. This will better your brain’s focus while simultaneously loosening up the rest of your body. You knew that green tea helps you become better. And now you know green tea can help improve your mood also!

As you can see, you don’t need to eat junk food or foods that are not good for you to feel better! Test out these tips instead!

We hope you got benefit from reading it, now let’s go back to classic cheesecake recipe. You can cook classic cheesecake using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Classic Cheesecake:
  1. Use Crust:
  2. Take 1 1/2 cups graham cracker crumbs (or 10 whole sheets)
  3. You need 1/4 cup granulated sugar
  4. Prepare 5 tbsp. unsalted butter, melted
  5. Provide Cheesecake Filling:
  6. Provide 4 (8 oz.) each block style cream cheese, at room temperature
  7. Use 1 1/2 cup granulated sugar
  8. Prepare 1 cup sour cream, at room temperature
  9. You need 2 tsp. fresh lemon juice
  10. You need 1 tsp. vanilla extract
  11. Take 3 large eggs, at room temperature
Steps to make Classic Cheesecake:
  1. Preheat the oven to 350°F. If using whole sheets of graham crackers, pulse them in a food processor until you have fine crumbs. Pour the crumbs our into a large bowl, then stir in the sugar and melted butter until it is all combined. It should resemble wet sand. Pack the mixture tightly into the bottom of a 9"or 10" springform pan. I use the bottom of a metal measuring cup to pack it down tightly. Pre-bake the crust for 8 minutes, then take it out of the oven and set aside to make the filling.
  2. In a large bowl, using either a hand mixer or a stand mixer with the paddle attachment, beat the cream cheese and sugar together on med-high speed until creamy and smooth, about 2 minutes. Add the sour cream, vanilla and lemon juice and beat until fully mixed together. Then add the eggs one at a time, beating after each addition until just incorporated. Once the final egg is incorporated, stop mixing! Over-mixing could cause it to deflate or crack.
  3. Wrap tin foil securely around the springfoirm pan, wrapping it up the sides as well to prevent water leaking into it while it's baking. Then place it into the center of a large roasting pan and fill the pan with about 1 inch of hot water. Use a rubber spatula to pour the cheesecake filling into the springform pan, over the crust and smooth the top.
  4. Bake for 55-70 minutes. I would recommend checking it every 20 or so minutes to make sure it isn't browning too much on top…if it is, then loosely tent some foil over the pan. When it's done, the center should be almost set, but with a slight wobble when you gently shake the pan. Turn the oven off, but keep the cheesecake in the oven and open the oven door slightly. Let it sit in the oven an additional hour, then remove it and run a butter knife along the edges to loosen it from the pan.
  5. Let it come completely to room temperature. Once it's at room temperature, place it in the fridge to chill for at least 4 hours before serving.

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