This easy cheesecake recipe is rich, creamy, and incredibly simple to make. With a smooth and velvety filling sitting on a buttery graham cracker crust, it's a dessert that never fails to impress. Whether it's for a special occasion or just a sweet treat, this homemade cheesecake is always a crowd-pleaser.
Why I Love This Recipe
- It requires minimal ingredients and effort, making it perfect for beginners.
- The texture is perfectly creamy, with just the right amount of sweetness.
- No need for a water bath – this cheesecake bakes beautifully without one.
- It can be customized with various toppings like fresh fruit, caramel, or chocolate.
- It stores well, so it can be made in advance for events or gatherings.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Butter, melted
- Cream cheese, softened
- Eggs
- Sour cream
- Vanilla extract
- Lemon juice
Directions
- Prepare the crust: Preheat the oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Make the filling: Beat the softened cream cheese until smooth. Add sugar and mix until combined. Mix in eggs one at a time, then stir in sour cream, vanilla extract, and lemon juice.
- Bake the cheesecake: Pour the filling over the crust and smooth the top. Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Cool and chill: Turn off the oven and let the cheesecake cool inside with the door slightly open. Once at room temperature, refrigerate for at least 4 hours or overnight.
- Serve and enjoy: Run a knife around the edges before removing from the pan. Slice and serve with your favorite toppings.
Servings and Timing
- Servings: 8-10
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours 15 minutes
Variations
- Chocolate Cheesecake: Add melted chocolate to the filling for a rich, chocolatey twist.
- Berry Swirl Cheesecake: Swirl in raspberry or blueberry sauce before baking for a fruity flavor.
- Cookie Crust: Substitute graham crackers with crushed Oreos or Biscoff cookies.
- Lemon Cheesecake: Add extra lemon zest for a tangier flavor.
- No-Bake Option: Skip the baking and chill the cheesecake overnight for a no-bake version.
Storage/Reheating
- Refrigeration: Store the cheesecake in the fridge, covered, for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: Cheesecake is best served chilled, but if needed, let it sit at room temperature for about 20 minutes before serving.
FAQs
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and bake at a lower temperature. Letting it cool gradually in the oven also helps prevent cracks.
Can I use a different crust?
Yes, graham crackers are traditional, but you can use Oreos, digestive biscuits, or even a nut-based crust.
How do I know when my cheesecake is done baking?
The center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes, cheesecake is perfect for making ahead since it needs to chill for several hours. Make it a day in advance for the best texture.
What toppings go well with cheesecake?
Fresh berries, caramel sauce, chocolate ganache, whipped cream, or even a dusting of powdered sugar are great choices.
Conclusion
This easy cheesecake recipe is a foolproof way to enjoy a classic dessert with minimal effort. Its creamy texture and buttery crust make it a delightful treat for any occasion. With endless topping and flavor variations, it’s a dessert that never gets boring. Give it a try, and enjoy every delicious bite!
The Best Easy Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy cheesecake recipe is rich, creamy, and incredibly simple to make. With a smooth and velvety filling sitting on a buttery graham cracker crust, it's a dessert that never fails to impress. Whether it's for a special occasion or just a sweet treat, this homemade cheesecake is always a crowd-pleaser.
Ingredients
- For the crust:
- Graham cracker crumbs
- Granulated sugar
- Butter, melted
- For the filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Sour cream
- Vanilla extract
- Lemon juice
Instructions
- Prepare the crust:
- Preheat the oven to 325°F (163°C).
- Mix the graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Make the filling:
- Beat the softened cream cheese until smooth.
- Add sugar and mix until combined.
- Mix in eggs one at a time, then stir in sour cream, vanilla extract, and lemon juice.
- Bake the cheesecake:
- Pour the filling over the crust and smooth the top.
- Bake for about 50-60 minutes, until the center is set but slightly jiggly.
- Cool and chill:
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once at room temperature, refrigerate for at least 4 hours or overnight.
- Serve and enjoy:
- Run a knife around the edges before removing from the pan.
- Slice and serve with your favorite toppings.
Notes
- Storage: Store in the fridge, covered, for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw overnight before serving.
- No water bath needed: This cheesecake bakes beautifully without one.
- Prevent cracks: Avoid overmixing and let it cool gradually.
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