Classic Cheesecake Recipe

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   Note the cake requires a minimum of 4.5 hours inactive cooling and chilling time once baked.

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   1. Preheat oven to 325 F.

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   2. In a medium bowl, mix crackers and butter with a fork. Spread into the bottom and up the sides of a greased 8-inch spring form pan. Set aside.

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   3. In a large bowl, use an electric mixer to beat the cream cheese on low until smooth. Add one egg at a time, beating until each is combined. Add sugar and beat until creamy. Add sour cream and vanilla until well combined.

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   4. Pour filling into crust.

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   5. Bake 40-50 minutes, until cake is firm but still jiggles slightly. Remove from oven.

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   6. Let cheesecake set for 30 minutes before placing it in the refrigerator to cool (covered with aluminum foil) for at least 4 hours.

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   7. Use a knife or spatula to loosen the edges of the cake before releasing spring form pan and transferring to a cake plate.

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   8. Warm blackberries, sugar, and lemon juice in a saucepan over medium heat until sugar dissolves. Puree in a food processor. Strain out seeds. Pour over cheesecake.

* Per serving · 4 servings · Values may vary.

No additional tips available.