A simple, classic Cheesecake that is ultra-smooth and creamy. Made with a homemade graham cracker crust and a simple waterbath that anyone can do. It takes a bit of time to bake, but the recipe is very easy!
Looking for more easy baking recipes? Try my Tiramisu or Cinnamon Rolls next!
About This Recipe
Cheesecake is one of my favorite things. I'm usually too lazy to make cheesecake because you have to make your own crust and do the whole waterbath thing, but I was really having a craving, so I decided to anyway. While the recipe is quite time-consuming, it is straightforward and easy.
The perfect cheesecake should be moist and creamy. Most people also strive for a top without cracks, but I know when I first started making cheesecakes, that was unavoidable. These days, mine come out looking perfect, but I attribute that to lots of practice.
I've found the three most important things for a flawless cheesecake are:
- blending the cream cheese thoroughly so that there are no lumps
- tapping the cake pan on the counter to eliminate air bubbles
- low temperature and a water bath.
These also help to create a cheesecake with a smooth texture and a crackless top.
Key Ingredients
Cream cheese: You will need about 4 and a half blocks of cream cheese. A high-quality cream cheese, like Philadelphia, will give you the best results. Please make sure your cheese is at room temperature, as this will make blending much easier.
Sour cream: Sour cream is added to give a lighter texture to the filling.
Eggs: Eggs are what give the cheesecake its structure. Without them, the cheesecake would not set properly in the oven.
Sugar: Use granulated sugar. The sugar crystals help soften the cream cheese when you blend it.
Vanilla extract: For flavoring.
Graham cracker crumbs: For the crust, I used pre-crushed graham cracker crumbs. You can also use about 12 full-size graham crackers, and either blend them in a food processor or smash them in a bowl.
Butter and brown sugar: For flavoring and binding the graham cracker crust. You can also use white sugar, but I prefer the extra flavor of brown.
Instructions
STEP 1: In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press crumbs into the bottom and about ยฝ-inch up a 9-inch springform pan.
STEP 2: Bake at 350ยฐF for 8-9 minutes until lightly browned, then set aside to cool. Wrap the outside of the pan tightly with 1 or 2 sheets of aluminum foil (to prevent water from seeping into the seams).
STEP 3: In a large bowl or a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for about 5 minutes. Stop and scrape the bowl 2-3 times to ensure even mixing and no lumps remain.
STEP 4: Add the eggs one at a time, beating until the mixture is smooth before adding the next egg. Add the sour cream and vanilla and mix just until smooth.
STEP 5: Pour the batter into the crust and tap it on the counter a few times to remove large air bubbles. Place a large roasting pan in the oven and fill it with 1 inch of boiling water. Place the cheesecake pan in the water.
STEP 6: Bake for 75-80 minutes. It's done when the edges are set and the center wobbles slightly when you tap the pan. Remove the cheesecake from the water and let it cool at room temperature for 2 hours. Then, cover and refrigerate for at least 4 hours.
๐ Recipe
Easy Cheesecake
Ingredients
For the crust
- 1 ยฝ cups graham cracker crumbs (from 12 whole graham crackers)
- ยผ cup packed brown sugar
- 5 tablespoons melted butter
For the filling
- 4 ยฝ (8-ounce) packages cream cheese (room temperature)
- 1 ยผ cups sugar
- 6 large eggs
- ยผ cup sour cream
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven toย 350ยฐFย and set the oven rack in the middle position.
- In a medium bowl, mix the graham cracker crumbs, brown sugar, and melted butter. Press crumbs into the bottom and about ยฝ-inch up a 9-inch springform pan.
- Bake for 8-9 minutes until lightly browned, then set aside to cool. Wrap the outside of the pan tightly with 1 or 2 sheets of aluminum foil (to prevent water from seeping into the seams). Reduce the oven temperature to 325ยฐF.
- In a large bowl, or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for about 5 minutes. Stop and scrape the bowl 2-3 times to ensure even mixing and no lumps remain.
- Add the eggs one at a time, beating until the mixture is smooth before adding the next egg.
- Add the sour cream and vanilla and mix just until smooth.
- Pour the batter into the crust and tap it on the counter a few times to remove large air bubbles.
- Place a large roasting pan in the oven and fill it with 1 inch of boiling water. Place the cheesecake pan in the water and bake for 75-80 minutes. It's done when the edges are set and the center wobbles slightly when you tap the pan.
- Remove the cheesecake from the water and let it cool at room temperature for 2 hours. Then, cover and refrigerate for at least 4 hours.
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