Classic Cheesecake

This is my take on classic cheesecake, every rich decadent mouthful. I make this roughly once per year because it is so rich and decadent. Often it is my husband’s birthday cake and works particularly well for his Christmas birthday because it isn’t holiday themed. I also use it as a base layer for whatever “flavored” cheesecake you want, strawberry topped, add a swirl of homemade caramel, top with banana slices, chocolate curls, a sprinkle of pie spice. It makes the perfect palette. One final suggestion is to freeze slices of cheesecake (should there somehow, magically be leftovers) and coat them in chocolate. It is a fabulous summer dessert that takes next to no time to make. As my son would say, “It’s okay mama. I can just have some cake.”

 Serves 6-8


Crust Ingredients

  • 6 tbsp butter

  • 1/2 c graham cracker crumbs

  • 4 tbsp flour

  • 3 tbsp sugar

  • Pinch salt if using unsalted butter

Filling Ingredients

  • 1 c sugar

  • 1 c cream cheese

  • 1/4 c flour

  • 1.5 tsp vanilla

  • 1 c ricotta (made with lemon juice if you’re using homemade)

  • 1/2 tsp lemon rind, finely grated

  • 3 eggs

  • pinch salt

  • 2 tbsp cream



  1. Preheat oven to 300. Mix crust ingredients. Press into the bottom and slightly up the sides of a springform pan. Bake for 15 minutes. Cool completely before filling.

  2. Mix cheeses, flour, salt, vanilla, eggs, lemon and sugar. Mix well. Pour into prepared crust. Bake at 325 in a pan of hot water for one 1 hour. Cool completely and serve.




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