Introduction

Cheesecake is a dessert that holds a special place in many hearts. Its rich, creamy texture combined with a sweet, crumbly crust makes it an all-time favorite. This simple and easy cheesecake recipe is perfect for both novice and experienced bakers, promising a delicious treat with minimal effort.

A round cheesecake with a thick light golden brown crumb crust forms the bottom and edges, topped by a smooth, creamy white cheesecake layer with a uniform texture. One slice is cut out, revealing a clean, even cross-section of the crust and the dense creamy layer inside. The cheesecake sits on a large white speckled plate on a white marbled textured surface, with a small slice on a matching small white plate in the background, accompanied by a silver fork. A white cup and saucer are also visible behind the cake, along with a silver spoon resting on a white cloth beside the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
¼ cup granulated sugar (for crust)
½ cup unsalted butter, melted
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
¼ cup all-purpose flour

Instructions

Step 1: Gather all your ingredients and preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake.
Step 2: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then set aside to cool.
Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and mix until well combined. Stir in the vanilla extract.
Step 4: Beat in the eggs one at a time, mixing well after each addition to incorporate fully without overmixing.
Step 5: Add the sour cream and all-purpose flour to the mixture, stirring until smooth and creamy.
Step 6: Pour the cream cheese filling over the cooled crust, spreading it evenly.
Step 7: Place the pan in the preheated oven and bake for 55-70 minutes, or until the center is set and the edges are lightly browned. The center should still jiggle slightly when you gently shake the pan.
Step 8: Allow the cheesecake to cool completely in the pan. Once cooled, refrigerate for at least 4 hours or overnight to set properly before serving.

Tips & Variations

Use full-fat cream cheese for the creamiest texture; low-fat options will change the richness.
To avoid cracks, bake the cheesecake in a water bath and cool it gradually with the oven door slightly open.
Add lemon zest, almond extract, or melted chocolate to the batter for different flavor twists.
Swirl in fruit preserves or caramel sauce before baking for added sweetness and color.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap tightly in plastic wrap and aluminum foil, then freeze for up to 15 days. Thaw in the refrigerator before serving. Reheat is not recommended as it can alter texture.

How to Serve

A single slice of creamy cheesecake sits on a white plate with a dark rim, showing three distinct layers: a light brown crumbly crust at the bottom, a thick white creamy cheese filling in the middle, and a smooth, slightly shiny pale yellow top layer. The crust has a rough texture, the middle filling looks dense yet soft, and the top layer is glossy and smooth. A silver fork lies to the right of the cheesecake on the plate. In the background, there is a white plate holding the remaining cheesecake with one slice missing. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for this recipe?

Yes, low-fat cream cheese can be used, but expect a slight difference in texture and richness. For the best creamy results, full-fat cream cheese is recommended.

How do I prevent my cheesecake from cracking?

To prevent cracks, avoid over-mixing the batter and use room temperature ingredients. Baking in a water bath and cooling the cheesecake gradually with the oven door slightly ajar helps maintain a smooth surface.