Easy Cheesecake for Dummies
Indulge in creamy, decadent perfection with this "Easy Cheesecake for Dummies" recipe—crafted for beginners yet impressive enough for any occasion. This no-fuss recipe features a buttery graham cracker crust and a rich, velvety cream cheese filling sweetened to perfection and lightly scented with vanilla. With just 20 minutes of prep time and simple instructions, you'll create a dessert that's bakery-quality without the stress. Perfectly baked in a 9-inch springform pan, this cheesecake achieves a smooth, crack-free finish thanks to an easy oven-cooling technique. Serve it chilled for a luscious treat that’s ideal for dinner parties, celebrations, or a weekend splurge. Whether you're a novice or seasoned baker, this ultimate cheesecake guide guarantees success every time!
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 6 tablespoons 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 teaspoon Vanilla extract
- 3 pieces Large eggs
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until combined. The mixture should have the texture of wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 200 grams of granulated sugar together until smooth and creamy, using a hand or stand mixer on medium speed.
Add the sour cream and vanilla extract, and beat again until fully incorporated.
Crack in the eggs one at a time, beating on low speed after each addition just until smooth. Do not overmix to prevent the cheesecake from cracking.
Pour the cream cheese mixture over the crust in the springform pan, spreading it evenly with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for about 60 minutes, or until the center of the cheesecake is slightly jiggly but the edges are set.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer the cheesecake to a countertop and cool to room temperature. Then chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Gently release the sides of the springform pan, slice, and enjoy your easy homemade cheesecake!
Nutrition Facts
Calories |
5210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.1 g | 469% | |
| Saturated Fat | 212.5 g | 1062% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1557 mg | 519% | |
| Sodium | 3707 mg | 161% | |
| Total Carbohydrate | 430.6 g | 157% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 307.1 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1044 mg | 80% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1218 mg | 26% | |
*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.
