Classic Cheesecake
Classic LA Cheesecake with sour cream topping, graham cracker crust, delicious
Prep Time25 minutes mins
Cook Time1 hour hr
Course: Dessert
Cuisine: American
Keyword: blueberry sauce, Cheesecake, cream cheese, Icing for Glazed Sour Cream Gem Cakes
Crust
- 1 1/2 cups graham cracker crumbs substitute with Digestives, Biscoff, or Speculoos.
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4-1/3 cup butter melted, if using nuts use only 1/4 cup due to oil in nuts
- 1/2 cup finely chopped pecans or almonds to replace 1/2 cup of graham crackers
Filling
- 2 eggs room temperature
- 1/2 cup granulated sugar
- 2-8 ounce cream cheese-softened Philly brand preferred
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier Amaretto or Brandy would work
Sour cream topping
- 1 pint sour cream
- 6 T sugar
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier
Lemon Blueberry Sauce
- 1 pound fresh or frozen blueberries or mixed berries
- 1/2 cup sugar
- 3 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 1/2 teaspoons grated lemon peel
Crust:
Place crumbs in bowl and add 1/4 cup sugar and cinnamon,stir in butter.
Lightly butter 8-inch springform pan bottom and sides.
Sprinkle crumbs on bottom of pan-press down. Press crumbs on sides and bottom of pan.
Work around sides with fingers to make crumbs of even height.
Bake crust at 350 degrees 7-10 minutes until brown on sides. Remove from oven.
To make the filling.
Using a stand mixer, beat eggs until light, then add 1/2 cup sugar and beat 5 minutes. Add cream cheese, vanilla, liqueur and mix well. If still lumpy, smooth batter using a hand blender or food processor.
Turn into prepared crust, bake at 375 degrees for 20 minutes. Cool 15 minutes.
Pour sour cream topping over and bake at 475 degrees for 5 minutes. Let cheesecake cool before chilling.
Chill thoroughly.