There are few things in life more decadent than cheesecake.  The smooth creaminess melting in your mouth.  Heaven.  So much so that National Cheesecake Day, 7/30/14 should really be a national holiday.  Luckily my dear friend Sarah Patrick at Sarah’s Sweet Treats in Encino is a champion baker and she has my cheesecake craving sweet tooth all ready with her cheesecake recipe.

Grandma’s Classic Cheesecake

Chelsea Robinson | Encino and Sherman Oaks Real Estate Agent and Houses for Sale

Photo of cheesecake courtesy of zingyyellow…! @Flickr

Courtesy of Sarah Patrick from Sarah’s Sweet Treats

CRUST:
5 tbsp Unsalted Butter, melted, plus room-temperature butter for pan
12 Graham Crackers
1/4 cup Sugar
1/4 tsp Sea Salt

FILLING:
2-1/2lbs Cream Cheese, room temperature
1-1/2 cups Sugar
1 tsp Lemon Zest, finely grated, plus 1 tbsp Lemon Juice
1/2 tsp Sea Salt
4 Large Eggs
1 cup Sour Cream

DIRECTIONS:
Preheat oven to 375. Make crust: Butter a 9×3″ springform pan. In a food processor, pulse graham crackers until fine crumbs form; add melted butter, sugar, and salt, and pulse to combine. Press crumb mixture into bottom and about 1″ up side of pan. Bake until set, 12-15 minutes. Let cool on a wire rack. Reduce oven to 325.

Put a pan of water on to boil. Make filling: Using an electric mixer, beat cream cheese on medium until fluffy, scraping down sides of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.

Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 1-3/4 hours. Remove pan from water; let cool for 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight before serving.

Top with favorite topping of choice: cherries, blueberries, peaches… the possibilities are endless!


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