Looking for a dessert that’s both easy to make and irresistibly creamy? This The Best Easy Cheesecake recipe is the perfect choice! Whether you’re a beginner or a seasoned baker, this cheesecake delivers a smooth, velvety texture with a buttery graham cracker crust that’s sure to impress. The best part? It doesn’t require a water bath, making it a quick, no-fuss option for when you need a show-stopping treat that looks and tastes amazing.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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
Instructions:
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal once the cheesecake is done.
Make the Graham Cracker Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
Prepare the Cheesecake Filling:
In a large mixing bowl, use a hand mixer to beat the softened cream cheese for 2-3 minutes, until smooth. Add granulated sugar and vanilla extract, and beat until creamy and well blended.
Add the eggs one at a time, mixing on low speed to avoid overmixing after each addition. Once all the eggs are incorporated, gently fold in the sour cream and heavy cream until the filling is smooth and creamy.
Assemble and Bake:
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any drips, and bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
Cooling Process:
Once baked, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for 1 hour. This helps to prevent cracking. Afterward, let it cool completely to room temperature.
Chill Before Serving:
Refrigerate the cheesecake for at least 4 hours or overnight to let it set fully. The longer it chills, the better the flavor and texture!
Serve and Enjoy!
To serve, release the cheesecake from the springform pan and slice it into 12 equal servings. Garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce for extra indulgence.
Serving Tips:
Slice Cleanly: For clean slices, use a sharp knife. Dip the knife in warm water between cuts and wipe it off to ensure smooth, neat pieces.
Garnishes: Garnish your cheesecake with fresh fruits like strawberries, blueberries, or raspberries for a pop of color and flavor. Whipped cream, chocolate or caramel sauce, or a dusting of powdered sugar also make great additions.
Perfect Temperature: For the best texture, serve the cheesecake chilled, but not too cold. Let it sit at room temperature for about 10 minutes before serving for easier slicing and a slightly softer texture.
Portion Size: Cheesecake is rich, so smaller slices are ideal. A 9-inch cheesecake typically serves 12 people, but you can cut the slices smaller for more guests.
Storage Tips:
Refrigeration: Store leftover cheesecake in the refrigerator. Make sure it’s covered with plastic wrap or placed in an airtight container to prevent it from absorbing other odors in the fridge.
Shelf Life: Cheesecake can be kept in the refrigerator for up to 5 days. If you don’t plan on finishing it within that time, freezing is a great option.
Freezing for Later:
Freeze Whole or in Slices: If you want to store it longer, freeze the cheesecake whole or in individual slices. Wrap it tightly in plastic wrap and then foil to prevent freezer burn.
Thawing: To thaw, place the cheesecake in the refrigerator overnight before serving.
Freezing Toppings: If you’ve added fruit or whipped cream, it’s best to freeze the cheesecake without those toppings. Add them after thawing, just before serving.
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FAQs:
Can I use a different crust for this cheesecake?
Yes! While graham cracker crust is traditional and delicious, you can substitute it with other crusts such as crushed Oreos, digestive biscuits, or even a shortbread cookie crust for a different flavor profile. Just ensure the crust holds together well and provides a solid base for the cheesecake filling.
Why does my cheesecake have cracks on top?
Cracks in the cheesecake can occur due to overbaking or sudden temperature changes. To prevent this, avoid overmixing the batter, bake the cheesecake at a moderate temperature (325°F/160°C), and allow it to cool gradually in the oven by cracking the door. Letting the cheesecake cool to room temperature before refrigerating also helps minimize cracking.
Can I make this cheesecake ahead of time?
Absolutely! In fact, cheesecake benefits from being made a day or two ahead of time. This gives it time to fully set and enhances its flavor. Simply prepare the cheesecake, refrigerate it for at least 4 hours (or overnight), and serve when you’re ready. It will stay fresh in the fridge for up to 5 days.
Can I freeze the cheesecake?
Yes, cheesecake freezes wonderfully! After the cheesecake has fully cooled, wrap it tightly in plastic wrap and foil. You can freeze it whole or in individual slices. To thaw, place it in the refrigerator overnight. Just be sure to add any fresh fruit or whipped cream topping after thawing, as they don’t freeze as well.
Conclusion:
This Best Easy Cheesecake recipe is your go-to dessert when you want something rich, creamy, and easy to prepare. With minimal ingredients, no water bath, and a foolproof process, you’ll have a decadent dessert that’s sure to wow your guests or satisfy your own sweet cravings. Try it today, and enjoy every creamy, melt-in-your-mouth bite!
📖 Recipe:
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The Best Easy Cheesecake
- Total Time: 6 hours (including cooling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This Best Easy Cheesecake recipe is a creamy, smooth, and foolproof dessert, perfect for beginners and seasoned bakers alike. Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, this cheesecake bakes beautifully without the need for a water bath. Quick, easy, and delicious, it’s the perfect dessert for any occasion. Serve it with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce for extra indulgence!
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- Prepare the Crust: Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and set aside.
- Make the Filling: Beat the softened cream cheese with a hand mixer until smooth. Add sugar and vanilla, and mix until creamy. Add eggs one at a time, mixing on low speed until just combined. Fold in sour cream and heavy cream until smooth.
- Assemble and Bake: Pour the filling over the crust, smooth the top, and place the pan on a baking sheet. Bake for 60-70 minutes, or until the edges are set, and the center is slightly jiggly.
- Cool: Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Serve: Release the cheesecake from the springform pan, slice, and garnish with fresh berries, whipped cream, or a drizzle of chocolate or caramel sauce.
Notes
Make sure your cream cheese and eggs are at room temperature for a smooth filling.
To prevent cracking, avoid overmixing the batter and let the cheesecake cool gradually.
For a different crust, try using crushed Oreos or shortbread cookies instead of graham crackers.
Cheesecake can be made up to 2 days in advance and stored in the refrigerator. For longer storage, freeze for up to 2-3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
