Description
Learn how to make the best cheesecake with this easy, no-fuss recipe. Enjoy a lusciously creamy texture with a crisp graham cracker crust, all without the hassle of a water bath. This classic cheesecake recipe is perfect for any occasion.
Ingredients
Scale
- For the Crust:
- 1 cup Graham Cracker Crumbs (or gluten-free graham crackers/digestive biscuits)
- 1/4 cup Sugar (or coconut sugar)
- 1/4 cup Brown Sugar (or white sugar)
- 1/2 cup Butter (or plant-based butter)
- For the Cheesecake Filling:
- 24 oz Cream Cheese (block-style, softened)
- 1 cup Granulated Sugar
- 1/2 cup Sour Cream (or full-fat Greek yogurt)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 3 large Eggs (lightly beaten)
- Optional Toppings: Fresh Fruit, Whipped Cream, Chocolate Ganache
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, sugars, and melted butter. Mix well.
- Press the crust mixture firmly into the bottom of a 9” springform pan.
- In a mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add granulated sugar to the cream cheese, mixing until fully incorporated.
- Mix in sour cream, vanilla extract, and salt until well combined.
- On low speed, slowly add the lightly beaten eggs one at a time, folding gently to avoid incorporating too much air.
- Pour the filling into the prepared crust and smooth the top.
- Bake for 50–60 minutes, or until the edges are slightly puffed and the center is still jiggly.
- Let the cheesecake cool on the counter for about 10 minutes. Loosen the edges with a knife.
- Allow to cool for 1–2 hours before transferring to the refrigerator.
- Chill for at least 6 hours, or overnight, for best results.
- Serve with optional toppings like fresh fruit or whipped cream.
Notes
- Use room temperature ingredients for a smooth filling.
- Mix eggs on low speed to prevent cracks.
- Avoid opening the oven door during baking.
- Cool gradually to prevent cracks.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Can be frozen for up to 3 months, wrapped tightly.
- Thaw frozen cheesecake in the refrigerator for 6-8 hours.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg