How to Make Cheesecake

Name: How to Make Cheesecake
Prep time: 10 min
Cook time: 40 min
Total time: 3 h 50 min
Yield: 8 people
Ingredients: 16 ounces cream cheese; 1/2 cup sugar; 1/2 teaspoon vanilla; 2 eggs; graham cracker pie crust

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Refrigerate
3 hrs
Total Time
3 hrs 50 mins
Servings
8 people
Calories
365 kcal
Course
Dessert
Cuisine
American

How to Make Cheesecake

Nolan Soto

Report

Cheesecake is the ultimate indulgence; deliciously light and creamy and yet surprisingly simple to make! Learn how to make cheesecake with this easy to follow recipe, and it will be a favorite for years to come!

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

16 ounces cream cheese softened to room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs room temperature
graham cracker pie crust

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Mix softened cream cheese, sugar, and vanilla until creamy. Beat for at least 3 minutes or until there are no lumps of cream cheese.
Slowly beat the eggs in - one at a time blending well between each one. Do not over mix.
Pour into crust. Bake on a cookie sheet at 350 for 40 min.
Cool on the countertop or wire rack.
Once the cheesecake comes to room temperature, cover with plastic wrap and refrigerate at least 3 hours before decorating or serving.
You can top it with anything you want.

Equipments used:

Notes

Pro Tips for 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!
When you cut the cheesecake, start from the center of the cheesecake out. Use a butter knife and dip it in water before slicing. This will slice the cheesecake with clean-edged slices.