Classic cheesecake

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20 min


10 to 12 wedges

* PLUS Refrigeration Time: 180 minutes, Baking Time: 240 minutes
Classic cheesecake

© Royalty-Free/Masterfile


  • 2 cups crumbled graham or vanilla wafers
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup butter , melted
  • 4 250-g blocks cream cheese , at room temperature
  • 3/4 cup granulated sugar
  • 1 1/4 tsp vanilla
  • 3 eggs
  • 2 cups sour cream
  • 1/4 cup granulated sugar
  • 1 tsp vanilla , or freshly squeezed lemon juice


  • To prepare crust, lightly butter sides of a 10-inch (25-cm) springform pan. In a medium-size bowl, stir crumbs with sugar and cinnamon. Using a fork, stir in butter until crumbs are evenly moist. Press onto bottom and partway up sides of prepared pan. Refrigerate while preparing filling.
  • Preheat oven to 325F (160C). For filling, cut cheese into cubes, then place in a large bowl. Using an electric mixer, beat cheese until smooth. Beat in sugar and vanilla just until evenly mixed. Beat in eggs 1 at a time, scraping down sides of bowl with a spatula between additions. Remove crust from refrigerator and pour in filling. Spread filling to edges of pan. It’s all right if filling is higher than crust. Bake in centre of 325F (160C) oven until filling is almost set when pan is jiggled and top is lightly golden, from 50 to 60 minutes. Remove from oven and cool in pan on a wire rack 20 minutes. Leave oven on.
  • Meanwhile, in a small bowl, whisk sour cream with sugar and vanilla until mixed. Spread over slightly cooled cake right to edges of pan, then return to 325F (160C) oven. Bake in centre of oven 15 minutes to allow sour cream to bake onto cheesecake. Remove from oven, then run a knife around inside edge of pan to help prevent cracking. Cool completely on a rack, then refrigerate cake, uncovered, at least 3 hours, preferably overnight. Slice into wedges and serve with mango slices and fresh raspberries. Cheesecake will also freeze well, wrapped in plastic, then a layer of foil, up to 1 month.

Nutrition (per serving)

  • Calories
  • 609,
  • Protein
  • 10.3 g,
  • Carbohydrates
  • 42.9 g,
  • Fat
  • 45.2 g,
  • Sodium
  • 466 mg.

Adapted from Princess Cruiseline’s new cookbook, Courses–A Culinary Journey (Princess Cruises), this delightful creamy cake is the real deal–an irresistible dessert with a sour cream topping.

Chef’s tip

For easy cheesecake slicing, use dental floss instead of a knife. Simply cut a 2-foot (60-cm) piece of unflavoured floss. Hold the ends in each hand and pull taut. Draw it down through the cheesecake, then pull up through the cut in the cheesecake.