The Best Easy Cheesecake Recipe

Why Make This Recipe

Cheesecake is a classic dessert loved by many for its rich and creamy texture. This easy cheesecake recipe stands out because it’s simple to follow and doesn’t require any complicated techniques. It’s perfect for both beginners and experienced bakers. Whether you are hosting a gathering or just want to treat yourself, this cheesecake will impress everyone.

How to Make The Best Easy Cheesecake

Ingredients

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• ½ cup sour cream
• ½ cup heavy cream

Directions

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.
3. Using a hand mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until combined.
4. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
5. Gently fold in the sour cream and heavy cream until the batter is smooth and homogenous.
6. Pour the cream cheese filling over the crust in the springform pan, smoothing the top with a spatula.
7. Place the pan on a baking sheet to catch any potential drips and bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken.
8. Turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour. This gradual cooling helps prevent cracks.
9. Afterward, remove from the oven and let it cool to room temperature on a wire rack.
10. Refrigerate the cheesecake for at least 4 hours or preferably overnight to let it firm up completely and develop its full flavor.
11. Carefully release the sides of the springform pan and slice the cheesecake. Garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce as desired before serving.

How to Serve The Best Easy Cheesecake

Serve your cheesecake chilled, straight from the refrigerator. It pairs wonderfully with fresh berries, a spoonful of whipped cream, or a drizzle of chocolate or caramel sauce. You can also serve it with coffee or tea for a delightful end to any meal.

How to Store The Best Easy Cheesecake

To store your cheesecake, cover it with plastic wrap or aluminum foil to keep it fresh. It can be kept in the refrigerator for up to 5 days. If you plan on storing it for longer, consider freezing it. Wrap it tightly and freeze for up to 3 months. When ready to eat, simply thaw it in the refrigerator overnight.

Tips to Make The Best Easy Cheesecake

1. Make sure your cream cheese is softened to room temperature for a smooth filling.
2. Don’t skip the sour cream and heavy cream; they add richness and moisture.
3. Avoid overmixing the batter to prevent cracking.
4. Always cool the cheesecake gradually to room temperature before refrigerating it.

Variation

You can easily customize this cheesecake by adding various flavors. Consider folding in some lemon zest for a citrus twist, or swirl in some chocolate or fruit puree for added flavor. You can also swap out the graham cracker crust for an Oreo cookie crust for a delicious change.

FAQs

1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may slightly change the texture and taste.

2. How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly when gently shaken. It will firm up as it cools.

3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is great to make a day or two in advance. Just keep it covered in the refrigerator until you are ready to serve.

Easy Cheesecake

This easy cheesecake recipe is a classic dessert, perfect for any occasion. Its rich and creamy texture is sure to impress everyone, from beginners to experienced bakers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups 1 ½ cups graham cracker crumbs
• 0.25 cups ¼ cup granulated sugar
• 6 tablespoons 6 tablespoons unsalted butter, melted

Filling

• 32 oz 4 (8 oz) packages cream cheese, softened
• 1 cup 1 cup granulated sugar
• 1 teaspoon 1 teaspoon pure vanilla extract
• 4 large 4 large eggs, room temperature
• 0.5 cups ½ cup sour cream
• 0.5 cups ½ cup heavy cream

Method

 

Preparation

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust. Set aside.

Making the Filling

1. Using a hand mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing until combined.
2. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating.
3. Gently fold in the sour cream and heavy cream until the batter is smooth and homogenous.

Baking

1. Pour the cream cheese filling over the crust in the springform pan, smoothing the top with a spatula.
2. Place the pan on a baking sheet to catch any potential drips and bake for 60-70 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken.
3. Turn off the oven and crack the door open, allowing the cheesecake to cool inside the oven for 1 hour.
4. Remove from the oven and let it cool to room temperature on a wire rack.
5. Refrigerate the cheesecake for at least 4 hours or preferably overnight to let it firm up completely and develop its full flavor.

Serving

1. Carefully release the sides of the springform pan and slice the cheesecake. Garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce as desired before serving.

Notes

Make sure your cream cheese is softened to room temperature for a smooth filling. Avoid overmixing the batter to prevent cracking. Always cool the cheesecake gradually to room temperature before refrigerating it. Optional variations include adding lemon zest or swapping graham cracker crust for an Oreo cookie crust.