The Best Easy Cheesecake

Indulge in a classic dessert with this easy cheesecake recipe that promises a rich, creamy texture without the fuss of a water bath. With simple ingredients and straightforward steps, you can create a delectable cheesecake that’s perfect for any occasion.

Why You’ll Love This Recipe

• Simplicity: Made with basic pantry ingredients, this recipe is accessible for all baking levels.
• No Water Bath Needed: Achieve a crack-free, creamy cheesecake without the traditional water bath method.
• Versatility: Enjoy it plain or pair it with your favorite toppings like fresh fruit, chocolate, or caramel.

Ingredients

• Graham crackers
• Unsalted butter
• Granulated sugar
• Vanilla extract
• Cream cheese
• Eggs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, pulse graham crackers until they form fine crumbs. Combine the crumbs with melted butter, granulated sugar, and vanilla extract until the mixture resembles wet sand. Press the mixture firmly into the bottom of a springform pan to form an even layer. Set aside.
2. Make the Filling: In a large mixing bowl, beat softened cream cheese on low speed until smooth and creamy. Gradually add granulated sugar, continuing to mix until well incorporated. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract until just combined.
3. Assemble and Bake: Pour the cream cheese mixture over the prepared crust, spreading it evenly. Bake in the preheated oven for approximately 25 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
4. Cool: Turn off the oven and crack the door open, allowing the cheesecake to cool inside for about 45-60 minutes. This gradual cooling helps prevent cracking. Once cooled, remove from the oven and let it reach room temperature before refrigerating for at least 4 hours, preferably overnight.
5. Serve: Once fully chilled, remove the cheesecake from the springform pan. Slice and serve as is, or top with your favorite garnishes such as fresh strawberries, whipped cream, or a drizzle of chocolate sauce.

Servings and Timing

• Servings: This recipe yields approximately 8 servings.
• Preparation Time: About 25 minutes.
• Cooking Time: Approximately 25 minutes.
• Cooling and Chilling Time: Around 5 hours (including gradual cooling and refrigeration).
• Total Time: Approximately 6 hours.

Variations

• Flavor Additions: Incorporate lemon zest or a swirl of fruit puree into the batter for a fruity twist.
• Crust Alternatives: Use chocolate wafer cookies or gingersnaps instead of graham crackers for a different flavor profile.
• Toppings: Enhance the cheesecake with toppings like caramel sauce, berry compote, or crushed nuts.

Storage/Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use low-fat cream cheese?

For the best texture and flavor, it’s recommended to use full-fat cream cheese. Low-fat versions may result in a less creamy consistency.

Do I need to use a springform pan?

A springform pan is ideal for easy removal and presentation. If you don’t have one, a regular cake pan can be used, but line it with parchment paper for easier removal.

How can I tell if my cheesecake is done baking?

The cheesecake is done when the edges are set and the center wobbles slightly when gently shaken. Overbaking can cause cracks and a dry texture.

Why did my cheesecake crack?

Cracks can occur due to overbaking, rapid temperature changes, or overmixing the batter. Following the gradual cooling method and mixing on low speed can help prevent this.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Is a water bath necessary for this recipe?

No, this recipe is designed to achieve a creamy texture without the need for a water bath.

Can I add chocolate to this cheesecake?

Yes, you can mix melted chocolate into the batter or add a chocolate ganache topping for a rich variation.

How should I slice the cheesecake cleanly?

Use a sharp knife dipped in warm water, wiping it clean between each slice for neat portions.

Can I substitute the graham cracker crust?

Absolutely, you can use other cookies like Oreos or digestive biscuits to create different crust flavors.

What if I don’t have vanilla extract?

Vanilla extract enhances the flavor, but if unavailable, you can omit it or substitute with another extract like almond or lemon for a different taste.

Conclusion

This easy cheesecake recipe offers a straightforward approach to creating a classic dessert that’s both rich and creamy. With no need for a water bath and simple ingredients, it’s an ideal choice for both novice and experienced bakers. Enjoy it plain or customize with your favorite flavors and toppings to make it your own.

The Best Easy Cheesecake

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• Author: Emma
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 6 hours
• Yield: 8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Create the ultimate creamy cheesecake with this easy, fuss-free recipe—no water bath required! With a graham cracker crust and rich cream cheese filling, this versatile dessert is perfect for any occasion.

 

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Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 tsp vanilla extract

For the Filling:

• 24 oz cream cheese, softened (3 blocks)
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract

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Instructions

• Prepare the Crust:
  Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan, forming an even layer. Set aside.
• Make the Filling:
  In a large mixing bowl, beat softened cream cheese on low speed until smooth and creamy. Gradually add sugar, mixing until well incorporated. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract until just combined, being careful not to overmix.
• Assemble and Bake:
  Pour the cream cheese mixture over the prepared crust, spreading it evenly. Bake for 25 minutes, or until the edges are set and the center wobbles slightly when gently shaken.
• Cool Gradually:
  Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 45-60 minutes. This gradual cooling helps prevent cracks. Once cooled, bring to room temperature and refrigerate for at least 4 hours, preferably overnight.
• Serve:
  Carefully remove the cheesecake from the springform pan. Slice and serve plain, or top with fresh fruit, whipped cream, chocolate sauce, or your favorite garnish.

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Notes

• Avoid Cracks: Mix on low speed to avoid incorporating too much air, and cool gradually to minimize cracking.
• Crust Alternatives: Use Oreo cookies, gingersnaps, or digestive biscuits instead of graham crackers for variety.
• Make Ahead: Cheesecake can be made up to 2 days in advance and stored in the refrigerator.