If you’re looking for a delicious dessert that is simple to make, this Easy Cheesecake Recipe is perfect for you! Creamy, sweet, and incredibly satisfying, this cheesecake is sure to impress your family and friends. Whether it’s for a special occasion or just a tasty treat, you can’t go wrong with this classic dessert.
Why Make This Recipe
This Easy Cheesecake Recipe is not only delicious but also easy to prepare. The ingredients are simple and commonly found in most kitchens, making it a great choice for both novice and experienced bakers. Plus, you have the freedom to customize it with different toppings or flavors if you want. Who wouldn’t love a rich, creamy cheesecake that takes minimal time to prepare?
How to Make Easy Cheesecake
Making an Easy Cheesecake is a straightforward process. Here’s a simple step-by-step guide to get you started.
Ingredients:
- 14 graham cracker sheets (221 grams, crushed)
- ¼ cup granulated sugar (50 grams)
- ½ cup unsalted butter (113 grams, melted (1 stick))
- 24 ounces cream cheese (680 grams, room temperature (3 bricks))
- 1 cup granulated sugar (200 grams)
- 1 cup heavy cream (227 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature (or plain full-fat Greek yogurt))
- 1 teaspoon pure vanilla extract (4 grams)
- 3 large eggs (150 grams, room temperature)
- ⅛ teaspoon kosher salt
Directions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers, ¼ cup sugar, and melted butter until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then set aside to cool.
For the Cheesecake:
- In a large bowl, beat the cream cheese with a mixer until smooth.
- Gradually add 1 cup sugar and mix until combined.
- Add the heavy cream, sour cream, and vanilla extract. Mix until smooth.
- Add eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl.
- Add the kosher salt and mix until just combined.
- Pour the cheesecake batter into the cooled crust.
- Bake for 55-60 minutes or until the edges are set but the center is still slightly wobbly.
- Turn off the oven and let the cheesecake sit for 1 hour with the door slightly open.
- Remove from the oven and let it cool completely before refrigerating for at least 4 hours, preferably overnight.
How to Serve Easy Cheesecake
Serve your cheesecake chilled, straight from the refrigerator. You can top it with fresh fruit, whipped cream, chocolate drizzle, or a fruit sauce for extra flavor. Slice it into pieces and enjoy!
How to Store Easy Cheesecake
To store your Easy Cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days. You can also freeze it for longer storage; just ensure it’s well-wrapped. To thaw, place it in the refrigerator overnight.
Tips to Make Easy Cheesecake
- Make sure all your ingredients are at room temperature for a smooth batter.
- Don’t overmix the eggs; mix just until combined to keep the cheesecake from cracking.
- Let the cheesecake cool slowly in the oven to prevent cracks.
- Serve with toppings like fruit or chocolate for added flavor.
Variation
You can easily switch up the flavors by adding different ingredients, such as lemon zest for a citrusy twist or chocolate chips mixed into the batter. You can also make a chocolate cheesecake by substituting some of the cream cheese with melted chocolate.
FAQs
Q1: Can I use a different type of crust?
A1: Yes! You can use cookie crumbs, such as Oreos or vanilla wafers, for a different flavor.
Q2: How can I tell when the cheesecake is done?
A2: The edges should be set, and the center should be slightly jiggly. It will firm up as it cools.
Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! This cheesecake can be made a few days in advance, making it perfect for parties or gatherings.
Enjoy your baking adventure with this Easy Cheesecake Recipe!
Easy Cheesecake
Ingredients
For the crust
- 14 sheets graham cracker sheets, crushed Approximately 221 grams
- ¼ cup granulated sugar Approximately 50 grams
- ½ cup unsalted butter, melted 1 stick, approximately 113 grams
For the cheesecake filling
- 24 ounces cream cheese, room temperature 3 bricks, approximately 680 grams
- 1 cup granulated sugar Approximately 200 grams
- 1 cup heavy cream, room temperature Approximately 227 grams
- ½ cup sour cream, room temperature Alternatively, use plain full-fat Greek yogurt, approximately 114 grams
- 1 teaspoon pure vanilla extract Approximately 4 grams
- 3 large eggs, room temperature Approximately 150 grams
- ⅛ teaspoon kosher salt
Instructions
For the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the crushed graham crackers, ¼ cup sugar, and melted butter until combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then set aside to cool.
For the Cheesecake
- In a large bowl, beat the cream cheese with a mixer until smooth.
- Gradually add 1 cup sugar and mix until combined.
- Add the heavy cream, sour cream, and vanilla extract. Mix until smooth.
- Add eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl.
- Add the kosher salt and mix until just combined.
- Pour the cheesecake batter into the cooled crust.
- Bake for 55-60 minutes or until the edges are set but the center is still slightly wobbly.
- Turn off the oven and let the cheesecake sit for 1 hour with the door slightly open.
- Remove from the oven and let it cool completely before refrigerating for at least 4 hours, preferably overnight.
