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The Best Easy Cheesecake Recipe

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4.3 from 12 reviews

This easy cheesecake recipe features a buttery graham cracker crust and a rich, creamy cream cheese filling. Baked to perfection and chilled to set, this classic dessert is perfect for any occasion and can be topped with berries, caramel sauce, chocolate chips, lemon curd, or whipped cream to suit your taste.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (about 10-12 sheets)
  • 4 Tbsp granulated sugar
  • 6 Tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Filling

  • 3 (8 oz) packages cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract

Toppings (optional)

  • Berries
  • Caramel sauce
  • Chocolate chips
  • Lemon curd
  • Whipped cream

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cheesecake.
  2. Prepare the crust crumbs: Using a food processor, pulse the graham cracker sheets until you achieve fine crumbs that resemble sand.
  3. Mix crust ingredients: Add granulated sugar, vanilla extract, and melted butter to the graham cracker crumbs in the food processor. Pulse until all ingredients are well combined and the mixture holds together when pressed.
  4. Form the crust: Pour the graham cracker crumb mixture into your baking dish. Press the crumbs evenly into the bottom and up the sides to form a sturdy crust. Set aside for now.
  5. Beat the cream cheese: In a mixing bowl, use a hand or stand mixer to beat the softened cream cheese on low speed for 5-10 seconds until smooth and creamy.
  6. Add sugar and vanilla: While maintaining low speed, slowly add the granulated sugar. Mix until fully incorporated, scraping down the bowl as needed. Then add the vanilla extract and mix to combine well.
  7. Incorporate eggs: Add the eggs one at a time, beating slowly after each addition to blend thoroughly. Scrape down the bowl sides and mix on low speed until the filling is silky smooth and all ingredients are combined.
  8. Pour the filling over crust: Pour the cheesecake batter into the prepared graham cracker crust, spreading it out evenly with a spatula.
  9. Bake the cheesecake: Place the baking dish in the oven and bake for 22-25 minutes. The cheesecake is done when the center jiggles slightly when you gently shake the pan.
  10. Cool the cheesecake gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside for 45-60 minutes to prevent cracking.
  11. Bring to room temperature: Remove the cheesecake from the oven and let it cool completely on the countertop.
  12. Chill in the refrigerator: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and enhance the flavors.
  13. Serve with toppings: Cut the chilled cheesecake into slices and serve with your choice of toppings such as berries, caramel sauce, chocolate chips, lemon curd, or whipped cream.
  14. Store leftovers: Keep any leftover cheesecake refrigerated to maintain freshness.

Notes

  • Use room temperature ingredients for a smoother cheesecake batter.
  • Do not overbeat the cream cheese to avoid incorporating too much air, which can cause cracks.
  • Slow cooling in the oven helps prevent cracking in the cheesecake surface.
  • Chilling the cheesecake overnight will improve texture and flavor.
  • Feel free to customize toppings according to your preference.

Find it online: https://simpleplatter.com/the-best-easy-cheesecake-recipe/