Introduction

This easy cheesecake recipe delivers a creamy, smooth dessert with a buttery graham cracker crust. It’s perfect for any occasion and simple enough for home bakers to enjoy making. With a few basic ingredients and clear steps, you’ll have a delicious cheesecake ready to impress.

The image shows a square slice of cheesecake with three clear layers: a brown crumbly crust at the bottom, a thick creamy white middle layer, and a thin smooth light yellow top layer. The cheesecake slice sits on a white textured plate, topped with a small dollop of white whipped cream, one halved bright red strawberry with green leaves resting in the center, and three plump dark blue blueberries arranged around it. To the left, there is a silver fork on the plate and a white bowl filled with more strawberries and blueberries in the background. The setting has a white marbled texture surface under everything. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (302g) graham cracker crumbs
3 tbsp (39g) sugar
10 tbsp (140g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream, room temperature
1 1/2 tbsp vanilla extract
3 large eggs, room temperature

Instructions

Step 1: Preheat your oven to 325°F (163°C) and grease a 9×13-inch pan with baking spray.
Step 2: In a small bowl, combine the graham cracker crumbs, 3 tablespoons sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
Step 3: Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
Step 4: Lower the oven temperature to 300°F (148°C).
Step 5: In a large bowl, beat the cream cheese, 1 cup sugar, and flour on low speed until smooth and fully combined. Scrape down the sides occasionally to ensure even mixing. Use low speed to minimize air bubbles that could cause cracks.
Step 6: Add the sour cream and vanilla extract, then mix on low speed until well blended.
Step 7: Add eggs one at a time, mixing slowly after each addition. Scrape down the bowl as needed to keep the batter uniform.
Step 8: Pour the cheesecake batter over the cooled crust and spread it evenly.
Step 9: Bake for 30 minutes, then turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.
Step 10: After 20 minutes, crack the oven door slightly and let the cheesecake cool inside for another 15 minutes to prevent cracking.
Step 11: Remove the cheesecake from the oven and refrigerate for 3 to 4 hours until fully chilled and set.
Step 12: Serve with your favorite toppings such as whipped cream and fresh fruit, and enjoy.

Tips & Variations

Make sure all dairy ingredients are at room temperature to ensure a smooth batter without lumps.
Use a water bath for extra moisture and to prevent cracks if desired.
Try swapping sour cream for Greek yogurt for a tangier flavor.
Add a tablespoon of lemon zest to the batter for a fresh citrus twist.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 3-4 days. For best texture, avoid leaving it out at room temperature for extended periods. Reheat is not recommended; enjoy chilled for the best flavor and consistency.

How to Serve

The image shows a dessert in a clear glass dish with three visible layers: a thin light brown bottom layer, a thicker pale yellow middle layer, and a smooth pale yellow top layer. On top, there are dollops of white whipped cream arranged in a neat grid, each topped with one bright red strawberry slice with green leaf tips and two dark blue blueberries. The dish sits on a white marbled surface with a white cloth that has red stripes under one corner, and in the background, there is a white bowl filled with whole strawberries and blueberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese that’s not at room temperature?

It’s best to use room temperature cream cheese to avoid lumps and ensure a smooth batter. Cold cream cheese can lead to uneven mixing and a less creamy texture.

How do I prevent cheesecake from cracking?

Mix the batter on low speed to minimize air bubbles, bake at a moderate temperature, and cool the cheesecake gradually in the oven with the door closed, then cracked open slightly. This slow cooling helps prevent cracks.