Classic Cheesecake


Makes one 9-inch cake, 24 servings Approximate preparation time: 15 minutes, plus 3 hours baking/resting and 6 hours cooling


No servings information available


  • butter to prepare the pan
  • 1 recipe Graham Cracker Crust (below)
  • 24 ounces cream cheese, room temperature
  • 1½ cups granulated sugar
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup ricotta, room temperature
  • ¾ cup sour cream, room temperature

Nutritional information

Nutritional information per serving: Calories 456 (60% from fat) | carb. 38g | pro. 8g | fat 31g | sat. fat 18g | chol. 154mg | sod. 391mg | calc. 72mg | fiber 1g


  1. Preheat oven to 325°F. Place a large roasting pan on bottom rack of oven and fill with 1 to 2 inches of water. Butter one 9-inch springform pan. Prepare the Graham Cracker Crust according to the recipe below. Press the graham cracker crust equally into the prepared springform pan. Insert the large metal chopping blade into the large work bowl of the Cuisinart® Food Processor. Cut each block of cream cheese into 6 pieces and place into the work bowl; pulse 10 times and then process for 45 seconds. Scrape the bowl and add the sugar and salt; process for an additional 30 to 45 seconds until smooth. With the machine running, add the eggs one at a time with the vanilla, until just incorporated. Add the ricotta and sour cream and pulse until all ingredients are just incorporated and homogenous, scraping the bowl as necessary. Pour filling evenly into the prepared pan and bake in the middle of the oven. Add more water to roasting pan if any has evaporated. Bake for 1 hour. Turn the oven off and let the cake rest in the oven. Do not open the oven door until 2 hours have elapsed. Remove cheesecake and place on a cooling rack. Once completely cool, wrap well with plastic and refrigerate for at least 6 hours before serving. Serve with fresh berries and Raspberry Sauce (page 68).