Classic cheesecake recipe

This post is also available in german/deutsch.Hello! Today we share with you our classic cheesecake recipe. I’ve loved cheesecake since my childhood (Kathrin) and it couldn’t be missing at any family celebration. Enjoy it!

Classic cheesecake

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cookie base
185 g graham cookies
70 g butter, melted
2 tbsp of oat milk
pinch of salt

Cheesecake filling
450 g cream cheese
130 g of sugar
3 eggs
115 g sour cream
2 tsp vanilla extract

Amarena cherries
280 dark sweet cherries
50g sugar
2 tbsp cornstarch
1/2 tsp bitter almond flavor

Preheat the oven to 180 ° C. Line the bottom of a springform pan with parchment paper and grease with oil. Put aside. Place the cookies and sugar in a blender. Mix at high speed for about 1 minute until the mixture is super fine. With the engine running, slowly add the butter and oat milk through the opening. Mix until everything is well mixed. Press the mass firmly into the springform pan and form an edge about 4 cm high. Bake for 10 minutes and then place on a wire rack to cool completely.

Switch the oven temperature back to 175 ° C. Place a baking sheet on the bottom rail and fill with water. The ideal baking condition for our cheesecake.

Beat the cream cheese and sugar in a food processor with a flat beater attachment at high speed until it is super creamy. So it takes 1-2 minutes. Switch the speed to level 2 and add the eggs one after the other. Then hit for 45 seconds. Add the sour cream and vanilla extract and continue beating for 1 minute. Not too long. Now put the mixture on the biscuit base and bake for 40-50 minutes. Switch off the oven and leave it in the oven for 1 hour. Then let cool completely on a wire rack. When the cake is cold put in the fridge overnight.

Amarena cherries
Let the cherries cook over medium heat for about 5 minutes until a good amount of their juice is released and the juice begins to simmer. While the cherries are cooking, mix the sugar and starch in a small bowl. Now add the starch mixture and simmer for 1 minute while stirring. The cherry mass should be viscous. Remove from the heat, stir in the almond extract and let cool.

Serve with the cheesecake.

Variant:

Crème brûlée cheesecake – pour 3 tbsp of sugar over the chilled cheesecake and caramelize the sugar with a hand burner.

If you try this classic cheesecake or one of our other recipes, please leave us a comment how you liked it. 

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Classic cheesecake

We have a recipe for a moist, delicious and creamy classic cheesecake today. With cookie base, cream cheese filling + amarena cherries.

Course baking

Cuisine easy

Keyword cheesecake

Prep Time 20 minutes

Cook Time 50 minutes

resting time 12 hours

Total Time 1 hour 10 minutes

Servings 10 servings

Author Klaraslife

Ingredients

cookie base

• 185 g graham cookies
• 70 g butter melted
• 2 tbsp of oat milk
• pinch of salt

Cheesecake filling

• 450 g cream cheese
• 130 g of sugar
• 3 eggs
• 115 g sour cream
• 2 tsp vanilla extract

Amarena cherries

• 280 dark sweet cherries
• 50 g sugar
• 2 tbsp cornstarch
• 1/2 tsp bitter almond flavor

Instructions

• Preheat the oven to 180 ° C. Line the bottom of a springform pan with parchment paper and grease with oil. Put aside. Place the cookies and sugar in a blender. Mix at high speed for about 1 minute until the mixture is super fine. With the engine running, slowly add the butter and oat milk through the opening.
• Mix until everything is well mixed.
• Press the mass firmly into the springform pan and form an edge about 4 cm high. Bake for 10 minutes and then place on a wire rack to cool completely.
• Switch the oven temperature back to 175 ° C. Place a baking sheet on the bottom rail and fill with water. The ideal baking condition for our cheesecake.
• Beat the cream cheese and sugar in a food processor with a flat beater attachment at high speed until it is super creamy. So it takes 1-2 minutes. Switch the speed to level 2 and add the eggs one after the other.
• Then hit for 45 seconds. Add the sour cream and vanilla extract and continue beating for 1 minute. Not too long.
• Now put the mixture on the biscuit base and bake for 40-50 minutes. Switch off the oven and leave it in the oven for 1 hour. Then let cool completely on a wire rack. When the cake is cold put in the fridge overnight.

Amarena cherries

• Let the cherries cook over medium heat for about 5 minutes until a good amount of their juice is released and the juice begins to simmer. While the cherries are cooking, mix the sugar and starch in a small bowl. Now add the starch mixture and simmer for 1 minute while stirring. The cherry mass should be viscous.
• Remove from the heat, stir in the almond extract and let cool.
• Serve with the cheesecake.

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