Classic Cheesecake

From Real Simple, May 2012

Classic Cheesecake
Classic Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18

    graham crackers (2 sleeves)

  • 1/2

    cup (1 stick) unsalted butter, melted

  • 1/4

    teaspoon kosher salt

  • 1

    cup plus 4 tablespoons sugar

  • 3

    8-ounce bars cream cheese, at room temperature

  • 2

    cups sour cream, at room temperature

  • 1 1/2

    teaspoons pure vanilla extract

  • 3

    large eggs, at room temperature

  • CHERRY SAUCE

  • 1

    10-ounce bag frozen cherries

  • 1/2

    cup sugar

  • 1/4

    teaspoon kosher salt

  • 2

    tablespoons corn starch

  • 2

    tablespoons fresh lemon juice

Directions

->Heat oven to 325 degrees Fahrenheit. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tablespoons of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan. ->Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 teaspoon of the vanilla and beat to combine. Beat in the eggs, 1 at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes. ->In a small bowl, combine the remaining 1 cup sour cream, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to rom temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding. CHERRY SAUCE ->In a large skillet, combine the cherries, sugar, salt, and 2 tablespoons water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes. ->In a small bowl, stir together the cornstarch and 2 tablespoons water. Add to the cherries in the skillet and cook, stirring until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.

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