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Cheesecake Cockaigne

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Cheesecake Cockaigne

Cuisine:American

Course:Dessert

30m prep 50m cook 1h 20m ready

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.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    • ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies
    • 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled
    • (1 teaspoon ground cinnamon)
    Sub-recipe steps
    1. Put in a medium bowl, reserving a tablespoon or two for topping, if desired: 1 ½ cups (215g) fine graham cracker, vanilla wafer, chocolate wafer, or gingersnap crumbs
    2. Add and stir until well blended: ¼ to ½ cup (50 to 100g) sugar, depending on sweetness of the cookies; 6 tablespoons (3 oz or 85g) unsalted butter, melted and cooled; (1 teaspoon ground cinnamon)
    3. To shape the shell and bake, see About Crumb Crusts. When the pie is filled, scatter reserved crumbs as a topping.
  • 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

  1. Step 1.

    Lightly grease a 10-inch springform pan. Press evenly into the bottom of the pan: Crumb Crust made with graham crackers

  2. Step 2.

    Bake as directed in About Crumb Crusts.

  3. Step 3.

    Have all ingredients at room temperature, about 70°F. Preheat the oven to 300°F.

  4. 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

  5. Step 5.

    Gradually beat in: 1 cup (200g) sugar; 1 teaspoon vanilla or ¼ teaspoon almond extract

  6. 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

  7. 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.

  8. Step 8.

    Let cool in the pan on a rack for at least 1 hour.

  9. Step 9.

    Combine and spread over the cake: 1 cup (240g) sour cream; ¼ cup (50g) sugar; 1 teaspoon vanilla; ⅛ teaspoon salt

  10. 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

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