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Homemade Easy Cheesecake Recipe photo

Easy Cheesecake Recipe

This Easy Cheesecake is a creamy delight! Perfect for any occasion with a buttery crust and luscious filling.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1.5 cups crushed graham cracker crumbs (about 10 full cracker sheets)
  • 0.5 cup powdered sugar
  • 6 tablespoons salted butter (melted)
  • 1 teaspoon ground cinnamon
For the Filling:
  • 12 ounces Philadelphia cream cheese (softened)
  • 2 large eggs (well-beaten)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 teaspoon salt
  • 1.5 cups sour cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 0.25 teaspoon salt
For the Strawberry Topping:
  • 4 cups hulled and chopped fresh strawberries (about 24oz)
  • 0.5 cup granulated sugar
  • 0.5 cup water
  • 1 teaspoon lemon juice (fresh or bottled is fine)
  • 2 tablespoons cornstarch (whisked together with 2 tablespoons water)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.