Easy Cheesecake Recipe

Ingredients

• 1.5 cups Graham Cracker Crumbs (or 12 full sheets of graham crackers, crushed; can substitute with Biscoff or Speculoos cookies for extra flavor)
• 2 tablespoons Granulated Sugar (for crust)
• 0.25 cup Unsalted Butter (softened, melted)
• 3 8‑ounce blocks Cream Cheese (room temperature; can microwave on half power briefly to warm)
• 1 cup Granulated Sugar (for filling)
• 0.25 teaspoon Salt (fine table salt)
• 2 teaspoons Vanilla Extract (pure vanilla extract (about 10 mL))
• 3 large Eggs (room temperature)
• 0.5 cup Sour Cream (full‑fat, 120 g)
• to serve Whipped Cream (optional topping)
• to serve Fresh Berries (optional garnish)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the crust.

   Time: PT10M

   Temperature: 350°F

2. Make Crust

   In a large bowl combine 1.5 cups graham cracker crumbs, 2 tbsp granulated sugar, and 0.25 cup melted unsalted butter. Mix with a spoon or clean fingers until the mixture resembles wet sand with no large butter clumps.

   Time: PT5M

3. Press Crust into Pan

   Transfer the crumb mixture to a 9‑inch springform pan. Press an even layer on the bottom and about 1 inch up the sides, leaving the top edge free.

   Time: PT3M

4. Bake Crust

   Place the pan on the middle rack and bake for 15 minutes until lightly golden.

   Time: PT15M

   Temperature: 350°F

5. Soften Cream Cheese

   While the crust bakes, cut three 8‑ounce blocks of cream cheese into cubes and microwave on half power in 15‑second bursts until just warm, then let sit until room temperature.

   Time: PT5M

6. Mix Cream Cheese Base

   Fit the stand mixer with the paddle attachment, add the softened cream cheese, and mix on medium‑low for about 1 minute until smooth.

   Time: PT1M

7. Add Sugar, Salt, and Vanilla

   With the mixer on low, add 1 cup granulated sugar, 0.25 tsp salt, and 2 tsp vanilla extract. Mix for another minute until fully incorporated.

   Time: PT1M

8. Incorporate Eggs

   Crack the three eggs into a small bowl, beat lightly, then add one egg at a time to the mixer, allowing each to incorporate before adding the next. Total mixing time about 2 minutes.

   Time: PT2M

9. Add Sour Cream

   Pour in 0.5 cup sour cream and mix on medium‑low for 1–2 minutes until the batter is silky and glossy.

   Time: PT2M

10. Cool Crust Slightly

    Remove the baked crust from the oven and let it sit on a cooling rack for about 5 minutes while the filling finishes mixing.

    Time: PT5M

11. Pour Filling into Crust

    Pour the smooth cheesecake batter over the crust, spreading gently with a spatula to the edges.

    Time: PT2M

12. Water‑Bath (Optional)

    If desired, place the springform pan in a larger roasting pan, fill the outer pan with hot water about halfway up the sides, and position on the middle rack.

    Time: PT2M

13. First Bake

    Bake at 350°F for 15 minutes.

    Time: PT15M

    Temperature: 350°F

14. Second Bake

    Reduce oven temperature to 300°F and continue baking for 30–35 minutes, or until the center jiggles slightly when the pan is gently shaken.

    Time: PT30M

    Temperature: 300°F

15. Gradual Oven Cool‑Down

    Turn the oven off, leave the cheesecake inside with the door closed for 1 hour to cool slowly.

    Time: PT1H

16. Room‑Temperature Cool

    Remove the cheesecake from the oven, place on a countertop and let it reach room temperature (about 1 hour).

    Time: PT1H

17. Refrigerate

    Refrigerate the cheesecake for at least 6 hours, up to 3 days, before serving.

    Time: PT6H

18. Serve

    Run a thin knife around the edge, release the springform, and top with whipped cream and fresh berries if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

30 g

Fat

22 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Graham Cracker Crumbs: Biscoff cookies, Speculoos cookies, any crumbly cookie
• Instead of Granulated Sugar: coconut sugar, light brown sugar
• Instead of Unsalted Butter: margarine
• Instead of Cream Cheese: Neufchâtel cheese (reduced‑fat)
• Instead of Granulated Sugar: coconut sugar
• Instead of Salt: kosher salt
• Instead of Vanilla Extract: vanilla bean paste
• Instead of Eggs: egg substitute (for binding)
• Instead of Sour Cream: plain Greek yogurt

Equipment Needed

• Large Mixing Bowl
• Stand Mixer with Paddle Attachment
• Measuring Cups
• Measuring Spoons
• 9‑Inch Springform Pan
• Oven
• Rubber Spatula
• Water‑Bath Pan (Roasting Pan) (optional)
• Cooling Rack
• Plastic Wrap

Critical Steps — Do Not Skip

• Mixing crust to a wet‑sandy consistency
• Pressing crust evenly and not too high
• Baking crust for the correct time
• Using room‑temperature cream cheese and eggs
• Mixing on low speed to avoid air bubbles
• Adding eggs one at a time and scraping the bowl
• Water‑bath bake to prevent cracks
• Gradual cooling in the turned‑off oven

Chef Tips from the Video

• Room‑temperature ingredients are key for a smooth batter.
• Mix just until combined; over‑mixing incorporates air that expands during baking.
• A thin layer of parchment paper on the bottom of the springform pan makes removal easier.
• Use a warm, damp towel to cover the pan while it cools in the oven for extra steam.

Troubleshooting

Storage

Refrigerator: Up to 4 days, covered tightly with plastic wrap.

Freezer: Wrap slices in plastic wrap and foil; freeze up to 3 months.

Room temperature: Not recommended; cheesecake should be kept chilled.

Make-Ahead Tips

• Bake the crust a day ahead and store it in the fridge, covered.
• The cheesecake can be fully baked, cooled, and frozen; slice before freezing for easy portions.
• Whipped cream topping can be prepared a few hours ahead and kept chilled.

Frequently Asked Questions