Easy Baked Cheesecake
EASY BAKED CHEESECAKE is a medium American recipe that serves 8. 594 calories per serving. Recipe by Chef RV Manabat on YouTube.
Prep: 1 hr 24 min | Cook: 45 min | Total: 2 hrs 24 min
Cost: $13.40 total, $1.68 per serving
Ingredients
- see comments Graham Crackers (crushed finely)
- see comments Granulated Sugar (for crust)
- see comments Unsalted Butter (melted)
- 675 g Cream Cheese (softened at room temperature (about 1 hour))
- 1 cup Granulated Sugar (for filling)
- 4 Eggs (large, at room temperature)
- 1 tbsp Cornstarch (acts as a binder to prevent cracks)
- optional Fresh Blueberries (for topping)
Instructions
Prepare the Crust
Crush the graham crackers into fine crumbs, combine with the sugar and melted butter, and press the mixture evenly into the bottom of each 6‑inch tin can.
Time: PT10M
Soften the Cream Cheese
Remove the cream cheese from the refrigerator and let it sit at room temperature for about 1 hour until soft.
Time: PT1H
Mix Cream Cheese and Sugar
In a mixing bowl, beat the softened cream cheese with 1 cup of sugar using a hand mixer until the mixture is completely smooth and free of lumps.
Time: PT5M
Incorporate Eggs
Add the eggs one at a time, mixing on low speed after each addition until fully incorporated.
Time: PT5M
Add Cornstarch
Sprinkle 1 tablespoon of cornstarch over the batter and mix briefly until just combined.
Time: PT2M
Fill the Crusts
Pour the smooth batter evenly into the two prepared crusts, smoothing the tops with a spatula.
Time: PT2M
Bake the Cheesecakes
Place the tins in a pre‑heated oven and bake at 300°F for 45 minutes. The edges should be set while the center remains slightly soft.
Time: PT45M
Temperature: 300°F
Cool and Refrigerate
Remove the cheesecakes from the oven, let them cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) to set fully.
Time: PT4H
Serve
Run a thin knife around the edge of each tin, invert onto a serving platter, and top with fresh blueberries or your favorite fruit.
Time: PT5M
Nutrition Facts
- Calories
- 594
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 38 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Dairy, Eggs, Gluten
Ingredient Substitutions
- Instead of Graham Crackers: Chocolate cookies, Chocolate chip cookies, Oreos, Biscoff biscuits
- Instead of Cornstarch: All‑purpose flour (as thickener)
- Instead of Fresh Blueberries: Sliced strawberries, Maraschino cherries
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Spatula
- Measuring Cups
- Measuring Spoons
- 6‑Inch Round Tin Cans
- Oven
- Cooling Rack (optional)
- Knife
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Pressing and flattening the crust evenly
- Softening the cream cheese completely before mixing
- Mixing until the batter is completely smooth with no lumps
- Adding eggs one at a time to avoid curdling
- Baking at low temperature (300°F) to prevent cracks
Chef Tips from the Video
- Use room‑temperature cream cheese; it mixes faster and yields a silkier texture.
- Do not over‑beat after adding the eggs; stop as soon as the batter is smooth.
- If you prefer a firmer slice, increase the baking time by 5‑10 minutes, but keep the temperature low.
Troubleshooting
Crack on the surface after baking
Bake at the low temperature (300°F) and avoid over‑mixing the batter. Let the cheesecake cool gradually in the oven with the door slightly ajar before refrigerating.
Crumbly or loose crust
Press the crust firmly and ensure the butter is fully melted and evenly mixed with the crumbs. Chill the crust for 10 minutes before adding the filling.
Cheesecake is too watery after refrigeration
Make sure the cream cheese was fully softened and no excess liquid was added. The cornstarch helps bind; if omitted, add an extra ½ tbsp.
Storage
Refrigerator: Store sealed in an airtight container for up to 5 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Bake the cheesecakes a day ahead and keep refrigerated; add fresh fruit just before serving.
- The crust can be prepared up to 24 hours in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of classic baked cheesecake in American cuisine?
Cheesecake has roots in ancient Greece but became a staple of American dessert culture in the 19th century, especially after the invention of cream cheese in the 1870s. It is celebrated as a rich, indulgent treat for holidays, birthdays, and special occasions across the United States.
What regional variations of cheesecake exist within American cuisine?
In the U.S., you’ll find New York‑style dense cheesecake, Chicago’s lighter version, and regional flavors like pumpkin, key‑lime, and strawberry swirl. Each variation tweaks the crust, cheese ratio, or adds local fruit and spices.
How is classic baked cheesecake traditionally served in the United States?
It is typically served chilled, sliced into wedges, and topped with fresh berries, fruit compotes, or a drizzle of chocolate or caramel sauce. It is often presented on a simple platter without heavy decoration to let the creamy texture shine.
What occasions or celebrations is classic baked cheesecake associated with in American culture?
Cheesecake is popular for birthdays, anniversaries, Thanksgiving desserts, and as a festive treat for New Year’s Eve. Its rich flavor makes it a favorite for dinner parties and holiday buffets.
What authentic ingredients are essential for a traditional American baked cheesecake versus acceptable substitutes?
The core ingredients are cream cheese, granulated sugar, eggs, and a graham‑cracker crust with butter. Substitutes like chocolate cookies or Biscoff can be used for the crust, but they change the classic flavor profile.
What other American desserts pair well with classic baked cheesecake?
Serve alongside fresh fruit salads, a light sorbet, or a cup of coffee. A small serving of chocolate mousse or a drizzle of caramel sauce also complements the richness of cheesecake.
How does classic baked cheesecake fit into the broader American dessert tradition?
It represents the American love for rich, dairy‑based desserts and showcases the versatility of cream cheese. Cheesecake bridges the gap between simple pies and elaborate pastries, making it a cornerstone of American sweet cuisine.
What are the most common mistakes to avoid when making classic baked cheesecake?
Common errors include over‑mixing the batter (which can cause cracks), baking at too high a temperature (leading to dry edges), and not allowing the cream cheese to soften fully before mixing. Also, adding eggs too quickly can cause curdling.
Why does this classic baked cheesecake recipe use a low oven temperature of 300°F instead of a higher temperature?
A low temperature cooks the cheesecake gently, preventing the outer edges from over‑browning and reducing the risk of cracks. It also allows the center to set slowly, giving the final product a smooth, creamy texture.
Can I make classic baked cheesecake ahead of time and how should I store it?
Yes. After baking, let the cheesecake cool to room temperature, then refrigerate it covered for at least 4 hours or overnight. For longer storage, wrap tightly and freeze; thaw in the refrigerator before serving.
What does the YouTube channel Chef RV Manabat specialize in?
The YouTube channel Chef RV Manabat focuses on practical home‑cooking tutorials, especially Filipino‑inspired dishes and classic desserts, offering clear step‑by‑step guidance for both beginners and seasoned cooks.
How does the YouTube channel Chef RV Manabat's approach to American dessert cooking differ from other cooking channels?
Chef RV Manabat emphasizes simplicity, using everyday kitchen tools like a hand mixer, and provides cost‑effective ingredient alternatives while still delivering professional‑grade results. He also shares business‑oriented tips for home bakers, which is less common on general cooking channels.
Last updated: October 22, 2026
