Easy Cheesecake Recipe
User Reviews
5
Easy Cheesecake Recipe
Description
This cheesecake begins with a crust of graham cracker crumbs, sugar, and melted unsalted butter pressed into the bottom and sides of a springform pan. The filling blends softened cream cheese, sugar, and vanilla until fluffy, then eggs are added carefully to avoid overmixing. The batter is poured into the crust-lined pan, which is wrapped in foil and placed in a water bath to regulate heat during baking at 350°F. After baking 50-55 minutes, the oven is turned off and the cheesecake cools inside to further set gently.
The water bath prevents cracks by maintaining moisture and steady temperature, resulting in a creamy, dense center with a smooth surface. After cooling, the cheesecake is chilled thoroughly in the refrigerator before serving. Alternatively, it can be baked without a water bath but may develop cracks.
Following these steps yields a classic cheesecake with a tender texture and balanced sweetness, suitable for a dessert centerpiece or special occasion treat.
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅔ cup unsalted butter melted
Cheesecake:
- 24 ounces cream cheese softened, 3 x 8oz packages
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large egg
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, combine graham crumbs, sugar, and butter. Mix until well combined and press into the bottom and about ¾-inch up the sides of a 9-inch springform pan.
- In a medium bowl, with an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until fluffy, scraping the sides as neede. Add the eggs, one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
- Pour the cheesecake batter into the prepared crust and wrap the bottom of the springform pan in 2 layers of aluminum foil. Place the springform pan in a large roasting pan and pour enough water in the roasting pan to reach halfway up the springform pan. Bake for 50 to 55 minutes.
- Once the cheesecake is set, turn the oven off, open the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
- Remove from the oven and run a butter knife along the edges. Remove from springform pan and cool completely in the fridge for at least 4 hours or overnight.
- Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
Notes
- Wrapping the springform pan in foil protects it from water in the water bath during baking.
- Baking without a water bath will work but may cause cracks; the center should be slightly wobbly when done.
- Cool the cheesecake slowly in the oven then refrigerate for best texture and to prevent cracking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 32g | 49% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 130mg | 43% |
| Sodium | 380mg | 16% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 1136IU | 23% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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