Classic Cheesecake

I'm so sorry I haven't blogged in a while y'all! I started a new internship and have been trying to adjust to a new schedule which includes waking up at 5:30 am. Not my cup of tea, this waking up early thing. Anyway...on to food.

I happen to be a fan of cheesecake. Never met a cheesecake I didn't like. But once in a while I love just havin' that classic, creamy vanilla cheesecake. This recipe is the one and only I have ever made and will ever make. Simple, delicious, and well, classic!

Classic Cheesecake

Crust:
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter melted

Filling:
3 (8 oz.) packages of cream cheese, softened
1 cup sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract
3/4 teaspoons grated lemon peel

Topping:
2 cups (16 ounces) sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

Heat your oven to 325 degrees. Mix together the graham cracker crumbs, sugar, and melted butter. Wanna know my little secret? I buy a ready made graham cracker crust and mix the sugar and butter right in the pan it comes in. Who wants to crumble a bunch of graham crackers and make a mess? Not me.

Press onto the bottom and about 2 inches up the sides of an ungreased 9-inch springform pan. Bake for 10 minutes. Cool on a wire rack.

Now for the filling. Beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust. Place on a baking sheet. DO NOT forget this step otherwise you will be cleaning your oven! Bake at 350 degrees for 40-45 minutes or until center is almost set.

Before the topping.

And oopsie, a lil overcooked. Do not wait to remove from oven until brown spots appear. Just a tip.

For the topping combine the sour cream, sugar, and vanilla. Carefully spread over filling. Return to the oven and bake for 10 minutes longer or until edges appear dry. I have chose not to use the topping before and just cooked the cheesecake until the edges of the filling appear dry. Your choice.

Cool on a wire rack. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer. Cover and chill overnight. Remove sides of pan and top with some sweet lovelies such as sweetened strawberries, hot fudge, caramel, or cherries. Or just eat her plain because that is always good too!