Best And Easy Cheesecake Recipe
Okay, let’s talk cheesecake today. Who doesn’t love a creamy, dreamy slice of this sweet goodness? Not me.
This recipe is for the cheesecake lover who wants something simple, fast, and absolutely delicious.
Grab your ingredients, and let’s make cheesecake magic happen together tonight!
How to Make the Best and Easiest Cheesecake
(Step-by-Step Instructions)
Ingredients You’ll Need
- 1 ½ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- 6 tablespoons of melted butter
- 3 (8-ounce) packages of cream cheese (softened)
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- ¼ cup of heavy cream
Step 1: Prepare the crust
Start by preheating your oven to 325°F (165°C). Now, grab your graham crackers and crush them into crumbs, either by hand, with a food processor, or even by throwing them in a ziplock and smashing them with a rolling pin (great stress relief!).
Mix the crumbs with sugar and melted butter, then press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake this crust for 10 minutes, then set aside to cool. Easy, right?
Step 2: Make the filling
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy (a hand mixer works wonders here).
Add the vanilla extract, and continue mixing. Now, add the eggs one by one, mixing well after each addition. Finally, fold in the sour cream and heavy cream for that luscious, smooth texture we’re all dreaming about.
Step 3: Pour the filling onto the crust
Carefully pour the creamy filling over your cooled crust, spreading it evenly. You want to make sure it’s nice and smooth on top for that perfect cheesecake finish.
Step 4: Bake your cheesecake
Place your pan in the oven and bake for 50–60 minutes, or until the edges are set and the center still has a little jiggle to it. You want it to look slightly puffed and golden around the edges, but still creamy in the middle.
Step 5: Cool and chill
Once your cheesecake is baked, turn off the oven and let it cool inside with the door cracked open for about 1 hour.
After that, cover and refrigerate the cheesecake for at least 4 hours, or overnight if you can stand the wait. This step is crucial for that perfect, creamy texture.
Common Mistakes to Avoid
🚫 Overmixing the filling
You might be tempted to really go at it with the mixer, but overmixing the batter can lead to cracks! Go easy on the mixing, especially after adding the eggs.
🚫 Not using softened cream cheese
Cold cream cheese won’t mix properly and could leave you with lumpy cheesecake. Trust me, it’s worth taking the extra 30 minutes to soften it up before you start.
🚫 Baking it too long
It’s tempting to leave it in longer, but remember, the cheesecake continues to cook in the residual heat after it comes out of the oven. Don’t overbake it, or you’ll lose that smooth, creamy texture!
🚫 Not letting it cool properly
Let your cheesecake cool in the oven, then chill it. If you skip the cooling process, your cheesecake may crack when it cools too quickly at room temperature.
Recipe Best Tips
- Get creative with toppings: You can add fresh berries, chocolate ganache, or a caramel drizzle for an extra burst of flavor.
- Use room temperature ingredients: This makes everything mix much smoother and avoids lumps.
- Don’t skip the chill time. Cheesecake needs time to set up in the fridge. The longer it chills, the better the flavor and texture.
Serving Suggestions
⑴ Classic slice: Serve your cheesecake plain for the full, rich flavor experience.
⑵ With fruit: Fresh strawberries, raspberries, or blueberries on top are a great way to add a pop of color and sweetness.
⑶ For the chocolate lovers: Put melted chocolate or add chocolate shavings on top. Who can resist this?
Storage and Freezing
- Storing in the fridge: Keep your cheesecake covered in the fridge for up to 5 days.
- Freezing: Cheesecake freezes really well! Just wrap it tightly in plastic wrap and then foil, and freeze for up to 2 months. Let it thaw in the fridge before serving.
Frequently Asked Questions
Q1: Can I make this cheesecake without a springform pan?
A1: You can, but a springform pan makes things so much easier when it comes time to release the cheesecake without ruining it.
If you don’t have one, a regular cake pan will work, but be careful when removing it from the pan.
Q2: Can I make a cheesecake without eggs?
A2: Yes! You can use egg substitutes like silken tofu or a flaxseed mixture. Just keep in mind that the texture will change a little.
Q3: How do I know when my cheesecake is done?
A3: The edges should look set and slightly golden, and the center should have a slight jiggle when you gently shake the pan. It will firm up more as it cools.
Q4: Can I make this cheesecake ahead of time?
A4: Absolutely! In fact, making it a day ahead gives it time to chill and set, which enhances the flavor.
Q5: How do I avoid cracks in my cheesecake?
A5: Don’t overmix your filling, and be sure to let the cheesecake cool gradually. Also, a water bath can help create a smoother texture.
Q6: Can I substitute the sour cream?
A6: Yes, you can swap sour cream for Greek yogurt, though it might give a slightly tangier flavor.
Q7: Is this cheesecake gluten-free?
A7: The crust contains graham crackers, so it’s not gluten-free. But you can easily make a gluten-free crust using gluten-free graham crackers or almond flour.
Conclusion
That’s it! An easy, delicious cheesecake recipe that’s bound to be soo delicious. It’s simple, it’s creamy, and it’s absolutely irresistible.
Don’t forget to make it your own, add some toppings, get creative, and enjoy every bite of it.
And hey, if you made it, share a pic and leave a comment. I can’t wait to see what you whipped up!
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Cheesecake Recipe
Ingredients
Ingredients:
- 1 ½ cups of graham cracker crumbs
- ¼ cup of granulated sugar
- 6 tablespoons of melted butter
- 3 8-ounce packages of cream cheese (softened)
- 1 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 3 large eggs
- 1 cup of sour cream
- ¼ cup of heavy cream
Instructions
Step 1: Prepare the crust.
- Start by preheating your oven to 325°F (165°C). Now, grab your graham crackers and crush them into crumbs, either by hand, with a food processor, or even by throwing them in a ziplock and smashing them with a rolling pin (great stress relief!).
- Mix the crumbs with sugar and melted butter, then press the mixture firmly into the bottom of a greased 9-inch springform pan. Bake this crust for 10 minutes, then set aside to cool. Easy, right?
Step 2: Make the filling.
- In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy (a hand mixer works wonders here).
- Add the vanilla extract, and continue mixing. Now, add the eggs one by one, mixing well after each addition. Finally, fold in the sour cream and heavy cream for that luscious, smooth texture we’re all dreaming about.
Step 3: Pour the filling onto the crust.
- Carefully pour the creamy filling over your cooled crust, spreading it evenly. You want to make sure it’s nice and smooth on top for that perfect cheesecake finish.
Step 4: Bake your cheesecake.
- Place your pan in the oven and bake for 50–60 minutes, or until the edges are set and the center still has a little jiggle to it. You want it to look slightly puffed and golden around the edges, but still creamy in the middle.
Step 5: Cool and chill.
- Once your cheesecake is baked, turn off the oven and let it cool inside with the door cracked open for about 1 hour.
- After that, cover and refrigerate the cheesecake for at least 4 hours, or overnight if you can stand the wait. This step is crucial for that perfect, creamy texture.
Notes
- Make sure your cream cheese is softened for a smooth filling.
- Chill your cheesecake for at least 4 hours, preferably overnight, for the best texture.
