Learn how to make the Best Classic Cheesecake that's creamy & delicious. This baked cheesecake recipe made the traditional way with a graham cracker crust.
Pre-heat oven to 375F (190C). Lightly butter a 6 or 7 inch (15-18cm) springform cake pan. Or line a regular cake pan with parchment paper.
Mix graham cracker or cookie crumbs and melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
In a small bowl add the eggs and beat just to combine.
In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugar and combine, then add the yogurt, vanilla and salt combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 45 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the fruit topping. Enjoy!
TOPPING
In a small pot add the jam and heat on medium low heat until it has become thinner, but do not boil. Let cool to warm then stir in the frozen fruit. Refrigerate until ready to use.
Notes
Remove the ingredients from the fridge approximately 1 - 2 hours before using. Cheesecake is baked when you gently touch it in the centre and it springs back, but it will still jiggle a bit when shaken. Do not over bake. If it starts to brown on top, cover with foil and continue baking.Store the cheesecake covered in the refrigerator. Cheesecake will last several days as long as it’s kept cold.