Classic cheesecake
Classic cheesecake is a timeless dessert that has delighted palates for generations.
The smooth and velvety texture of the cheesecake is complemented by a hint of tanginess from the cream cheese, resulting in a perfectly balanced flavor profile.
Whether topped with a fruity compote, a drizzle of caramel, or enjoyed plain, each decadent bite is a testament to the artistry of this beloved dessert.
Perfect for any celebration or as a sweet ending to a meal, classic cheesecake is a true crowd-pleaser that never goes out of style.
The smooth and velvety texture of the cheesecake is complemented by a hint of tanginess from the cream cheese, resulting in a perfectly balanced flavor profile.
Whether topped with a fruity compote, a drizzle of caramel, or enjoyed plain, each decadent bite is a testament to the artistry of this beloved dessert.
Perfect for any celebration or as a sweet ending to a meal, classic cheesecake is a true crowd-pleaser that never goes out of style.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
Tammy's Featured Products
Want to cook just like Tammy?
Here are some amazing products used to make this delicious recipe!
RECIPE
Ingredients
Crust
Crust
- 60 WAFERS (CRUSHED)
- 1/3 CUP BUTTER (MELTED)
- 1/4 CUP SUGAR
- 3 8 OZ. BLOCKS CREAM CHEESE (ROOM TEMP)
- 3/4 CUP GRANULATED SUGAR
- 3 EGGS
- 2 TSP. VANILLA EXTRACT
- 1 1/2 CUPS WHIPPING CREAM
- Mix crust ingredients and press into a 9-inch springform pan. Bake in a 350- degree oven for 15 minutes. Take out and cool completely before filling.
- Preheat oven to 350 degrees. Place a round cake pan on bottom rack 3/4 full of water. Place whipping cream in freezer 10 minutes prior to mixing up batter.
- Using an electric mixer and mixing bowl, mix cream cheese and sugar until fluffy. Add eggs one at a time. Scrape sides and bottom of mixing bowl making sure everything is mixed properly. Add cold whipping cream and vanilla and mix.
- Place in the spring form cheesecake pan and fill to top. Bake at 350 for first 30 minutes. Turn oven down to 325 degrees and bake 30 more minutes. Turn off oven and leave in oven for an hour before removing.
- Take spring form off outside of cheesecake and chill before serving. Top with fruit or pie filling if desired.
Option: Omit wafer crust and bake fudgy brownies (pg. 57), cool, and press into bottom of springform pan. Fold 20 crushed Oreo’s into cake batter before baking.
