Easy Cheesecake Recipe
You're going to love this easy cheesecake recipe! Simple, classic, and the only one you need. Plus, no water bath required! The filling texture is smooth, decadent, and creamy, served over a graham cracker crust.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Equipment
- hand mixer
- food processor
- silicone spatula
- kitchen scale
- 9" springform pan or 8" pan
- cooling rack
Ingredients
Graham Cracker Crust
- 2 ⅓ cups graham cracker crumbs (roughly 18 graham crackers)
- ¼ cup sugar
- 6 T butter melted
Cheesecake Filling
- 5 8 oz cream cheese softened to room temperature
- 1 ½ cups sugar
- ½ cup sour cream
- 2 T vanilla bean paste
- 4 large eggs room temperature, lightly beaten
Instructions
Crust
- Preheat the oven to 350°F/177°C.
- Make graham cracker crumbs by placing crackers, broken into quarters, into a food processor. Pulse until crackers reach a fine, sandy texture. Transfer crumbs into a large bowl. Add sugar and melted butter and stir well to incorporate.2 ⅓ cups graham cracker crumbs, ¼ cup sugar, and 6 T butter
- Pour crumbs into a 9" springform pan and press firmly into the bottom and up the sides of the pan.
- Bake for 8 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 325°F/163°C.
Filling
- Add the cream cheese bricks to a large bowl. Use a handheld mixer to mix the cream cheese on low speed, gradually increasing the speed, until it's smooth and creamy. (Be sure no lumps remain. Once you add the remaining wet ingredients, it's difficult to achieve a smooth, creamy filling texture.)5 8 oz cream cheese
- Add the sugar, sour cream, and vanilla bean paste and mix until creamy. Make sure to scrape the bottom and sides of the bowl as needed.1 ½ cups sugar, ½ cup sour cream, and 2 T vanilla bean paste
- Crack the eggs into a small, separate bowl, and mix with a fork. Pour the beaten eggs into the cheesecake filling. Using a spatula, fold the eggs in until all of the ingredients are well combined.4 large eggs
- Pour the cheesecake batter into the graham crust and smooth with the back of a spoon.
Bake
- Bake cheesecake for 30 minutes at 325°F/163°C.If you're using an 8-inch pan, increase the time to 45 minutes.
- Without opening the oven door, lower the oven temperature to 250°F/121°C and bake for 45 minutes.
- Turn off the oven, and leave the cheesecake in the oven for 45 minutes.
- Crack the oven door to release some of the heat. Leave the cake in the oven for 1 hour.The cheesecake is done when the edges are set, and the middle 2-3 inches has a slight, Jello-like wobble when you jiggle the pan.
- Remove the baked cheesecake from the oven and place on a cooling rack. Leave for 3-4 hours, or until the cake has cooled to room temperature.
- Cover the cake and refrigerate for at least 4 hours before serving. I remove the ring of the pan just before serving, and replace it to store.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips
- Baking the cheesecake at a low temperature paired with a slow cooling process eliminates the need for a water bath, traditionally used to provide gentle baking conditions. Drastic changes in temperature can cause the cheesecake to sink or crack, so don't open the oven door until directed, as tempting as it may be!
- Overbeating your eggs results in a less-than-ideal texture and can cause the dreaded crack in your finished cheesecake. The solution? Lightly scramble the eggs in a separate dish before adding to the batter. Switch from using a mixer to folding them in by hand until just combined.
- It's important to let the cream cheese come to room temperature before mixing to prevent lumps and create a smooth, creamy texture. For a silky smooth texture that blends easily, make sure all of your ingredients are the same temperature. Make sure that you use the brick-style cream cheese, not the spreadable version that is available in tubs.
- If you don't have vanilla bean paste, you can substitute vanilla extract in its place using the same amount. However, the cheesecake won't have the lovely vanilla bean flecks throughout.
Easy cheesecake Storage instructions
Due to the cheese, the cheesecake should always be stored in the refrigerator. I like to keep mine in the pan and place it into a large, 2-gallon plastic bag, or cover the top of the pan with foil. Cheesecake's flavor is best served chilled. I suggest not leaving it out at room temperature for more than 2-3 hours.Freezing Instructions
Yes! Cheesecake freezes beautifully! To freeze, first allow the cheesecake to cool at room temperature and in the fridge as instructed. Once chilled, the cake should hold firm to transfer. Remove the cake from the pan and wrap it in a few layers of plastic wrap. If you want the cake to be more stable before transferring, place it into the freezer for 4-6 hours before removing it from the pan. Label with the name and date, and place it into the freezer. To freeze individual pieces, slice the cake and place the pieces onto a baking sheet lined with parchment paper. Place the baking sheet into the freezer and freeze until the pieces are solid (roughly 6 hours). Then, wrap each piece into clingwrap and place into an airtight container. Cheesecake will keep in the freezer for 1-2 months. To thaw, transfer the cake to the fridge and let it thaw overnight. Once thawed, cheesecake should be eaten within 2 days.Nutrition
Calories: 286kcalCarbohydrates: 43.6gProtein: 3.6gFat: 11gSaturated Fat: 5.4gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.1gTrans Fat: 0.2gCholesterol: 83.1mgSodium: 180.9mgPotassium: 66.7mgFiber: 0.6gSugar: 34.8gVitamin A: 330.2IUVitamin C: 0.1mgCalcium: 34.3mgIron: 1mg
Tried this recipe?Let us know how it was!
