Easy Cheesecake
Indulge in the creamy decadence of this Easy Cheesecake, a foolproof recipe perfect for beginners and seasoned bakers alike. Featuring a buttery graham cracker crust and a rich, velvety filling made with cream cheese, sour cream, and a hint of vanilla, this classic dessert is the epitome of comfort and elegance. With just 20 minutes of prep time, simple ingredients, and step-by-step instructions, creating a stunning homemade cheesecake has never been easier. Perfectly baked with a subtle jiggle in the center and cooled to prevent cracking, this cheesecake delivers a flawless texture every time. Chill it overnight for the ultimate creamy treat, and serve it plain or with your favorite toppings like fresh berries, caramel drizzle, or whipped cream. Whether for a special occasion or a weeknight indulgence, this easy cheesecake recipe is bound to be your go-to dessert masterpiece.
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Recipe Information
Ingredients
- 180 grams Graham cracker crumbs
- 75 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 grams Sour cream
- 1.5 teaspoons Vanilla extract
- 3 units Large eggs
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until it resembles wet sand.
Press the crumb mixture firmly into the bottom of the greased springform pan to form an even crust. Set the pan aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar using an electric mixer on medium speed until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and continue beating until well combined.
One at a time, add the eggs to the bowl, mixing on low speed just until each egg is incorporated. Avoid overmixing to prevent cracking during baking.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Bake the cheesecake for 50–60 minutes, or until the center is slightly jiggly but mostly set. Avoid opening the oven door during cooking to prevent sudden temperature changes.
Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. This helps prevent cracks.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Slice, serve, and enjoy your easy cheesecake!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 442 mg | 19% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 39.0 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
