Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, classic cheesecake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Classic Cheesecake is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Classic Cheesecake is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook classic cheesecake using 18 ingredients and 28 steps. Here is how you cook that.

The ingredients needed to make Classic Cheesecake:

1. Get crust
2. Prepare 1 3/4 cup Graham cracker crumbs
3. Make ready 1 tsp ground cinnamon
4. Make ready 1/2 cup unsalted butter- melted
5. Make ready 1 heavy duty aluminum foil
6. Make ready Filling
7. Make ready 1 *Have all ingredients at room temp
8. Take 24 oz cream cheese (3 8-oz package)
9. Get 1 cup sugar
10. Make ready 1 cup sour cream
11. Get 1 tbsp vanilla extract
12. Prepare 3 large eggs
13. Get Fresh Strawberry Topping
14. Prepare 1 packages Fresh strawberries…about 16 ounces
15. Make ready 1 small jar seedless strawberry jelly..about 18 ounces
16. Take 1 powdered sugar for dusting
17. Take Easy Chocolate Ganache Topping
18. Make ready 1 See recipe in my profile or attachment below

Instructions to make Classic Cheesecake:

1. For the crust preheat oven to 350°F
2. Grease 9 inch spring-form pan. I use butter and non stick cooking spray
3. In a mixing bowl combine graham cracker crumbs and cinnamon, toss with fork until combined. ** see note
4. Slowly drizzle melted butter into crumb mixture and again toss with a fork until crumbs are moistened.
5. Dump moist crumbs into pan and press evenly onto bottom and up the sides of your spring form pan.
6. Bake for 8-10 minutes or until edges of crust are lightly golden. Cool on rack, then when cooled, wrap outside of the pan with heavy duty foil. Lower oven temperature to 325°F
7. *It is usually cheaper to purchase whole graham crackers and crush yourself. To do this place graham crackers in food processor using metal blade, process crackers till they are a fine crumb,or place crackers in ziplock bag, using rolling pin to crush crackers into a fine crumb.
8. For the Filling
9. Place cream cheese in large bowl, using an electric mixer on medium/high speed, beat cream cheese until light and fluffy.
10. While still beating, gradually add sugar. Beat cream cheese and sugar until thoroughly mixed, scraping down sides of bowl with a rubber spatula. Be sure to cream the sugar and cream cheese until smooth. Under mixing/creaming can cause cheesecake to crack.
11. With mixer on medium speed add sour cream and vanilla.
12. Add eggs one at a time beating only until just incorporated… do not over mix.
13. Set large roasting pan in center of oven. Place crust in large roasting pan then pour filling into crust. **I do it this way to avoid spilling and making a mess.
14. Now make your bath. Carefully pour enough boiling water into roasting pan so that it reaches about half way up the sides of the spring form pan
15. Bake for 70 -75 minutes or until the center is almost set. The center (about 2 inches in circumference) will still be a little jiggly. Do not overbake, center will set completely when fully cooled do not over bake as this will also cause cheesecake to crack.
16. Cool the cheesecake (the cooling process should be gentle and slow. If the cheesecake cools too quickly it will crack). Turn oven off do not open and let the cheesecake sit in its bath for 15 to 20 minutes or until water is warm not hot.
17. CAREFULLY take cheesecake out of the large roasting pan remove pan, leave cheesecake in oven close door and let cool completely. (Be careful with this step as the water in the pan can splash.)
18. Transfer cheesecake to wire rack to cool some more, remove foil and continue cooling process until cool enough to go into the refrigerator (I usually cover with a cloth and let it sit out a bit to cool a little bit more at room temperature before refrigerating).
19. Put cheesecake in the refrigerator and chill.
20. **note Cool Cheesecake for 8 hours to overnight, best made the day before serving.
21. For Strawberry Topping
22. Wash and dry strawberries. Cut if stem.
23. In a saucepan on the stove top, heat the jelly until just melted do not boil or overheat. Heat just until the jelly becomes pourable.
24. Pour and spread jelly onto top of cheesecake until completely cover (about half of the jelly, this is the glue that will hold the strawberries in place).
25. Arrange strawberries, cut side down, on top of cheesecake. Drizzle with remaining jelly. Let cool and remove pan sides. Dust with powdered sugar before serving.
26. For Easy Chocolate Ganache Topping. https://cookpad.com/us/recipes/342654-easy-chocolate-ganache (see recipe)
27. Prepare ganache according to recipe in my profile. When slightly cooled poor over cheesecake and spread evenly over top. Cool completely in fridge before serving
28. Enjoy
29. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food classic cheesecake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!