Easy Cheesecake Recipe
If you’re on the lookout for a dessert that is both creamy and utterly delightful, look no further than this Easy Cheesecake Recipe. It’s the perfect balance of rich and light, making it an ideal treat for any occasion. Whether you’re celebrating a birthday, hosting a gathering, or simply indulging in a sweet craving, this cheesecake will surely impress. Plus, it’s quite simple to whip up, even for beginners. Let’s dive into why cooks rave about it, what you’ll need, and how to create this creamy masterpiece!
Why Cooks Rave About It
This Easy Cheesecake Recipe has garnered praise for its velvety texture and delectable flavor. The combination of a buttery graham cracker crust paired with a smooth cream cheese filling creates a dessert that’s hard to resist. Not only is it a crowd-pleaser, but it is also incredibly versatile! You can serve it plain, dress it up with fresh strawberries, or even drizzle a chocolate sauce over the top. The possibilities are endless, and the best part? It’s straightforward enough that everyone can make it!
Ingredients at a Glance
- Crust:
- 1 ½ cups crushed graham cracker crumbs (about 10 full cracker sheets)
- ½ cup (60g) powdered sugar
- 6 tablespoons (84g) salted butter, melted
- 1 teaspoon ground cinnamon
- Filling:
- 12 ounces Philadelphia cream cheese, softened
- 2 large eggs, well-beaten
- 1 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups (360g) sour cream
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- Strawberry Topping:
- 4 cups (about 24oz) hulled and chopped fresh strawberries
- ½ cup (132g) granulated sugar
- ½ cup water
- 1 teaspoon lemon juice (fresh or bottled is fine)
- 2 tablespoons (16g) cornstarch whisked together with 2 tablespoons water
Equipment & Tools
- 9-inch springform pan or regular 9-inch pie dish: Ideal for creating the perfect cheesecake shape.
- Mixing bowls: For combining your crust and filling ingredients.
- Electric mixer: Makes it easy to achieve a smooth filling.
- Whisk: Useful for incorporating the cornstarch into the topping.
- Spatula: Great for scraping down the sides of the bowl and spreading the filling evenly.
Easy Cheesecake Recipe — Do This Next
Step 1: Prepare the Crust
In a mixing bowl, combine the crushed graham cracker crumbs, powdered sugar, melted butter, and ground cinnamon. Stir until well combined, and the mixture resembles wet sand. Press the mixture firmly into the bottom of your 9-inch springform pan or pie dish to form an even layer. Bake at 350°F (175°C) for about 10 minutes, then let it cool while you prepare the filling.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to mix until fully incorporated. Add the well-beaten eggs, vanilla extract, and salt. Mix on low speed until just combined, being careful not to overmix.
Step 3: Add the Sour Cream
Gently fold in the sour cream until the mixture is smooth. This key ingredient adds a luscious texture and tangy flavor that elevates the cheesecake.
Step 4: Assemble and Bake
Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
Step 5: Cool the Cheesecake
Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. This helps prevent cracking. Afterward, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
Step 6: Prepare the Strawberry Topping
In a saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice. Cook over medium heat until the mixture begins to boil. Stir occasionally. In a small bowl, mix the cornstarch and water until smooth. Gradually add this mixture to the strawberry sauce, stirring constantly until it thickens. Remove from heat and let it cool before topping the cheesecake.
Step 7: Serve
Once the cheesecake is fully chilled, remove it from the springform pan or pie dish. Top it with the strawberry sauce and slice into wedges. Enjoy your Easy Cheesecake!
Dietary Customizations
- Gluten-Free: Substitute graham crackers with gluten-free crumbs.
- Lower Sugar: Use sugar substitutes or reduce the amount of sugar in the filling and topping.
- Dairy-Free: Utilize vegan cream cheese and a dairy-free sour cream alternative.
- Flavored Variations: Add lemon or orange zest to the filling for a citrusy twist.
Troubleshooting Tips
- If your cheesecake cracks: Make sure to cool it gradually in the oven and avoid overmixing the filling.
- For a soggy crust: Bake the crust for a few extra minutes to ensure it’s crisp.
- If the filling is too dense: Ensure all ingredients are at room temperature before mixing.
- To prevent sticking: Run a knife around the edges of the cheesecake before releasing the springform.
Save for Later: Storage Tips
This Easy Cheesecake can be stored in the refrigerator for up to 5 days. Keep it covered with plastic wrap or in an airtight container to maintain its freshness. For longer storage, you can freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then aluminum foil. To thaw, simply place it in the fridge overnight before serving.
Ask the Chef
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just be sure to refrigerate it for at least 4 hours or overnight for the best flavor and texture.
What can I use instead of Philadelphia cream cheese?
You can substitute with other brands of cream cheese or use a vegan cream cheese alternative for a dairy-free option.
How do I know when my cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking to prevent cracks.
Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries! Just be sure to thaw and drain them before cooking to avoid excess water in your sauce.
Next Steps
Now that you have the ultimate guide to making this Easy Cheesecake Recipe, it’s time to gather your ingredients and start baking! Whether you keep it simple or dress it up with toppings, this cheesecake will be the star of your dessert table. Enjoy every creamy bite, and remember to share this delightful recipe with friends and family. Happy baking!
Easy Cheesecake Recipe
Ingredients
Equipment
Method
- In a mixing bowl, combine the crushed graham cracker crumbs, powdered sugar, melted butter, and ground cinnamon. Stir until well combined, and the mixture resembles wet sand. Press the mixture firmly into the bottom of your 9-inch springform pan or pie dish to form an even layer. Bake at 350°F (175°C) for about 10 minutes, then let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar and continue to mix until fully incorporated. Add the well-beaten eggs, vanilla extract, and salt. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the sour cream until the mixture is smooth. This key ingredient adds a luscious texture and tangy flavor that elevates the cheesecake.
- Pour the cream cheese filling over the cooled crust, spreading it evenly with a spatula. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the edges are set and the center has a slight jiggle.
- Once baked, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour. This helps prevent cracking. Afterward, transfer it to the refrigerator to chill for at least 4 hours, preferably overnight.
- In a saucepan, combine the chopped strawberries, granulated sugar, water, and lemon juice. Cook over medium heat until the mixture begins to boil. Stir occasionally. In a small bowl, mix the cornstarch and water until smooth. Gradually add this mixture to the strawberry sauce, stirring constantly until it thickens. Remove from heat and let it cool before topping the cheesecake.
- Once the cheesecake is fully chilled, remove it from the springform pan or pie dish. Top it with the strawberry sauce and slice into wedges. Enjoy your Easy Cheesecake!
Notes
- This cheesecake can be stored in the refrigerator for up to 5 days.
- For longer storage, freeze it for up to 3 months, wrapped tightly.
- Thaw frozen cheesecake in the fridge overnight before serving.
