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Easy Cheesecake Recipe

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★★★★★

4.9 from 769 reviews

This easy cheesecake recipe features a classic graham cracker crust and a creamy, smooth cream cheese filling. Baked at a low temperature with careful mixing and slow cooling, it helps prevent cracks and results in a luscious dessert perfect for any occasion. Serve chilled with your favorite toppings such as whipped cream and fresh fruit.

Ingredients

Scale

Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (39g) sugar
  • 10 tbsp (140g) salted butter, melted

Filling

  • 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

  1. Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9×13-inch pan with baking spray. In a small bowl, combine the graham cracker crumbs, sugar, and melted salted butter. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 10 minutes, then remove from oven and set aside to cool.
  2. Heat adjustment for filling: Reduce the oven temperature to 300°F (148°C) in preparation for baking the cheesecake filling.
  3. Mix the cream cheese batter: Using a large bowl, beat the room temperature cream cheese, sugar, and flour on low speed until the mixture is well combined and smooth. It is important to use a low speed to minimize air incorporation and help prevent cracks in the cheesecake. Frequently scrape down the sides of the bowl to ensure even mixing.
  4. Add sour cream and vanilla: Mix in the room temperature sour cream and vanilla extract on low speed until fully integrated into the batter.
  5. Incorporate eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape down the bowl sides as needed to maintain a uniform and smooth batter without overmixing.
  6. Assemble and bake cheesecake: Pour the cheesecake batter evenly over the cooled crust in the pan. Bake the assembled cheesecake at 300°F (148°C) for 30 minutes.
  7. Slow cooling process: After baking, turn off the oven without opening the door and leave the cheesecake inside for 20 minutes to gently cool. Then, slightly crack the oven door open and allow the cheesecake to sit for an additional 15 minutes. This gradual cooling technique helps prevent surface cracks and ensures a creamy texture.
  8. Chill the cheesecake: Remove the cheesecake from the oven and refrigerate it for 3 to 4 hours until it is completely chilled and set before serving.
  9. Serve and store: Serve the cheesecake topped with your favorite toppings such as homemade whipped cream and fresh fruit. Store any leftovers well covered in the refrigerator, and it is best consumed within 3 to 4 days for optimal freshness.

Notes

  • Using room temperature ingredients helps create a smooth, even batter.
  • Mix on low speed to minimize air bubbles and prevent cracks in the cheesecake.
  • Slow cooling the cheesecake inside the oven is key for a crack-free surface.
  • Allow the cheesecake to chill thoroughly before slicing for clean cuts and optimal texture.
  • This cheesecake keeps well covered in the refrigerator for up to 4 days.

Keywords: cheesecake, easy cheesecake, graham cracker crust, creamy cheesecake, baked cheesecake, classic dessert

Find it online: https://kitchenbyclara.com/easy-cheesecake-recipe/