Cheesecake Cockaigne
- 30m Prep Time
- 50m Cook Time
- 1h 20mReady In
A classic old-fashioned cheesecake with a graham cracker crust and a sour cream topping. It is simple to make and yields a creamy, not-too-tall cake that serves 12 to 16.
Ingredients
- 1 Crumb Crust made with graham crackers (opens in new tab)
- 1 ½ pounds (three 8 oz packages or 680g) cream cheese, softened
- 1 cup (200g) sugar
- 1 teaspoon vanilla or ¼ teaspoon almond extract
- 3 large eggs
- 1 cup (240g) sour cream
- ¼ cup (50g) sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Fresh strawberries
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Crumb Crust made with graham crackers
- 1 ½ pounds (three 8 oz packages or 680g) cream cheese, softened
- 1 cup (200g) sugar
- 1 teaspoon vanilla or ¼ teaspoon almond extract
- 3 large eggs
- 1 cup (240g) sour cream
- ¼ cup (50g) sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- Fresh strawberries
Let's Cook
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Step 1.
Lightly grease a 10-inch springform pan. Press evenly into the bottom of the pan: Crumb Crust made with graham crackers
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Step 2.
Bake as directed in About Crumb Crusts.
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Step 3.
Have all ingredients at room temperature, about 70°F. Preheat the oven to 300°F.
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Step 4.
Beat in a medium bowl, or in a stand mixer with the paddle attachment, until creamy: 1 ½ pounds (three 8 oz packages or 680g) cream cheese, softened
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Step 5.
Gradually beat in: 1 cup (200g) sugar; 1 teaspoon vanilla or ¼ teaspoon almond extract
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Step 6.
Beat in one at a time just until incorporated, scraping the sides of the bowl and the beaters after each addition: 3 large eggs
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Step 7.
Scrape the batter into the crust and smooth the top. Place on a cookie sheet. Bake until the center just barely jiggles when the pan is tapped, 45 to 55 minutes.
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Step 8.
Let cool in the pan on a rack for at least 1 hour.
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Step 9.
Combine and spread over the cake: 1 cup (240g) sour cream; ¼ cup (50g) sugar; 1 teaspoon vanilla; ⅛ teaspoon salt
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Step 10.
Let cool completely in the pan on a rack before removing the pan ring. Cover and refrigerate for at least 3 hours, preferably 24 hours, before serving. Serve with: Fresh strawberries