Cheesecake is one of those decadent desserts that may seem difficult to get just right. But it doesn’t have to be. Once you have a basic recipe down you can create dozens of simple, sweet cheesecakes full of flavor and creamy texture. And because this recipe uses a graham cracker crust, there’s no need to fuss with a springform pan or water bath while baking or anything like that. All you need are a few tips on how to get that perfect, creamy cheesecake batter that bakes up beautifully.
Ingredients in the Perfect Cheesecake Recipe
For the best cheesecake recipe, you only need a few ingredients. Make sure all the ingredients are at ROOM TEMPERATURE before blending each one slowly together to create a creamy mixture. That’ll help cut down on any lumpy texture in your cake.
Cream cheese – you’ll need two blocks or 16 ounces, softened. Mix it at medium speed using the paddle attachment or using a hand mixer in a large bowl. Take time to scrape the sides of the bowl of a stand mixer. Sugar – regular white granulated sugarVanilla extract – just a half teaspoon vanilla is all you needEggs – let the eggs come to room temperature too, so they stir in well with the other ingredients.Graham cracker pie crust – you can find these anywhere, or you can make your own graham cracker crumbs in a food processor or blender. Our homemade graham cracker crust is so delicious and really easy to make. Optional: a splash of lemon juice adds a mild tart flavor that balances out the rich cream cheese flavor.
How to tell if cheesecake is done
To make sure your cheesecake is completely done but not overdone, give the pan a slight shake while it’s in the oven. It’s done if just a small circle in the center jiggles slightly. That center part will set up more as it cools. Never use a knife to check the done-ness in a cheesecake.
Favorite Toppings
With this classic recipe you can top it with anything you like! We love to drizzle our slices with cherry pie filling or raspberries and chocolate. But here are a few other ideas to get your taste buds dancing:
Blueberries (fresh or pie filling)StrawberriesCaramel sauceNutsBlackberriesAny kind of jamFresh peaches and creamCandy bar piecesChocolate shavingsCookie crumbles
Pro Tips for Making the Perfect Cheesecake
Always use room temperate ingredients. Set out the cream cheese and eggs a few hours before you start making your cheesecake. This will give you a smooth filling and decrease the amount of lumps. Do not over mix the eggs. This recipe calls for the eggs to be added one at a time and mix them in as slow as your mixer will allow. They just need to be incorporated into the cheesecake filling. Over mixing will cause more air in the cheesecake which can lead to a cracked top after baking. Use a cookie sheet for the bottom of the cheesecake. This recipe doesn’t call for springform pan or a water bath, but it is best to use a cookie sheet to prevent over baking the bottom graham cracker crust. Using a cookie sheet will also give you more stability moving it to and from the oven. Some recipes will call for an initial bake on the graham cracker crust before adding the cheesecake filling. There is no need to bake the crust in this recipe. If you are buying a pre-made graham cracker crust, it’s ready to use right away. If you are making a graham cracker pie crust, you DO NOT bake it before adding the cheesecake filling. It will brown the crust too much!
Frequently Asked Questions
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Raspberry Cheesecake
Pumpkin Cheesecake
Mini Cherry Cheesecakes
Cheesecake Brownies
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