Classic Cheesecake

This recipe comes from the May 2012 issue of Real Simple magazine. It’s credited to Dawn Perry. I saved it because I’m always looking for an easy dessert and I love cheesecake.

For those who might not love cherries, try a blueberry sauce or even a sauce made with fresh strawberries. This is a wonderful basic cheesecake but you can really make it your own by altering the sauce to fit your taste buds.

Classic Cheesecake

18 graham crackers (2 sleeves)
½ cup (1 stick) unsalted butter, melted
¼ teaspoon kosher salt
1 cup plus 4 tablespoons sugar
3 8-oz. bars cream cheese, at room temperature
1 ½ teaspoons pure vanilla extract
3 large eggs, at room temperature

Cherry Sauce

1 10-oz. bag frozen cherries
½ cup sugar
2/4 teaspoon kosher salt
2 tablespoons cornstarch
2 tablespoons fresh lemon juice

Heat oven to 325 degrees.

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 spring form 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 of sour cream, 2 tablespoons of sugar and ½ teaspoon of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unfolding.

How To Make The Cherry Sauce

In a large skillet, combine the cherries, sugar, salt 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.