Classic Cheesecake 

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This Classic Cheesecake Recipe is rich, smooth and creamy, tangy (in the best way) and a luxurious crowd-pleasing dessert.

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It's has a thick graham cracker crust, a drool-worthy cream cheese filling and layer of vanilla bean sour cream topping to finish it off.

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To make, pulse graham crackers in a food processor until crumbly.

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Add in the sugar, cinnamon and salt.

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Slowly stream in melted butter and process until mixture is sandy.

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Press crumbs into a 9-inch springform pan (no need to grease the bottom).

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Wrap 2 sheets of heavy duty aluminum foil around the exterior of the pan. Bake crust in preheated oven for 10 minutes.

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While the crust cools, mix the cream cheese and sugar together using the paddle attachment in a stand mixer on medium-high speed for 1-2 minutes.

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Then add in the sour cream, lemon juice, vanilla extract, cornstarch and salt until fully combined.

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Add in room temperature eggs on medium-low speed, one at a time, beating until just combined.

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Pour filling into the chilled crust.

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Prepare the water bath then bake for 12 minutes at 475°F and then lower the oven temperature down to 350°F and bake for 50-55 minutes.

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Make the sour cream topping. In a small bowl, combine the sour cream, powdered sugar and vanilla bean paste.

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Spread evenly on top of cheesecake. Place back in fridge for an hour or until the sour cream topping sets up.

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Use a clean sharp knife to cut the cheesecake. Run knife under hot water in between slices and clean knife off to get beautiful, clean cuts.

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Serve cheesecake with your favorite toppings, we love whipped cream and fresh berries.

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For full recipe, instructions, helpful tips and more swipe up or visit blog post! 

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