This Easy To Make Cheesecake is the result of years of testing to eliminate the common pitfalls of cracking, sinking, and overbaking. The technique is straightforward: room-temperature ingredients, a hot water bath (optional but recommended), and a low-and-slow bake. The payoff is a dense, creamy, and tangy cheesecake that slices cleanly and tastes like it came from a professional bakery.
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I've broken down the process into numbered steps to ensure you follow the exact sequence for success. I'll also share the exact temperature in both Fahrenheit and Celsius, plus a sensory cue to know when it's done. This recipe uses a springform pan and a simple graham cracker crust that requires no pre-baking. The result is a cheesecake that is rich but not heavy, with a smooth texture that melts in your mouth.
Whether you're a first-timer or a seasoned baker, this recipe is designed to be reliable. The ingredients are simple and accessible, and the method is forgiving. I'll also answer common questions like 'Why did my cheesecake crack?' and 'Can I freeze cheesecake?' so you can bake with confidence.
Why You'll Love This Recipe
About the Ingredients
1 1/2 cups (150g) graham cracker crumbs
About 12 full graham crackers. Substitute with crushed digestive biscuits or vanilla wafers for a different flavor.
1/4 cup (50g) granulated sugar
This sweetens the crust. You can reduce to 2 tablespoons if you prefer a less sweet base.
6 tablespoons (85g) unsalted butter, melted
Use salted butter if you like a hint of salt. Melt and cool slightly before mixing.
4 packages (32 oz total) cream cheese, softened
Use full-fat cream cheese for best texture. Neufchâtel (reduced-fat) works but yields a slightly less rich result.
1 1/4 cups (250g) granulated sugar
Adds sweetness and structure. You can use superfine sugar for quicker dissolving.
1/2 cup (120ml) sour cream, room temperature
Adds tang and creaminess. Greek yogurt is a good substitute.
2 teaspoons vanilla extract
Pure vanilla extract is best. You can also use vanilla bean paste for a stronger flavor.
4 large eggs, room temperature
Room-temperature eggs incorporate better and prevent overmixing. If cold, place in warm water for 5 minutes.
1/2 teaspoon salt
Enhances flavor. Use fine sea salt or table salt.
Tips & Tricks
- Make sure all dairy ingredients are at room temperature to avoid lumps. Cold cream cheese will result in a lumpy batter.
- Do not overmix the batter after adding eggs; overmixing incorporates air which can cause cracks. Mix on low speed just until combined.
- To prevent cracking, bake in a water bath. Wrap the springform pan in foil and place in a larger pan with hot water. This keeps the oven moist and the cheesecake bakes evenly.
Pro Tips
Step-by-Step Instructions
1. Prepare the crust
Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, until lightly golden. Set aside to cool.
2. Beat cream cheese
In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and beaters.
3. Add sugar and wet ingredients
Add 1 1/4 cups sugar, sour cream, vanilla, and salt. Beat on low speed until combined, scraping as needed.
4. Add eggs one at a time
Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
5. Pour into crust
Pour the filling over the cooled crust. Smooth the top with a spatula.
6. Bake in water bath
Wrap the bottom of the springform pan with two layers of foil. Place in a larger roasting pan. Fill roasting pan with hot water to halfway up the sides of the springform. Bake at 325°F (163°C) for 55-65 minutes, until the edges are set and the center jiggles slightly (internal temperature around 150°F/65°C).
7. Cool gradually
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then remove from water bath, run a knife around the edges, and cool to room temperature.
8. Chill before serving
Refrigerate for at least 4 hours, preferably overnight. Serve chilled, with your favorite toppings.
Delicious Variations
Chocolate Swirl Cheesecake
Melt 4 oz semisweet chocolate and swirl into the filling before baking.
Lemon Cheesecake
Add 2 tablespoons lemon zest and 2 tablespoons lemon juice to the filling.
Berry Topping
Top with fresh strawberries, blueberries, or raspberries before serving.
How to Store Easy To Make Cheesecake
Refrigerator
Cover and refrigerate for up to 5 days.
Freezer
Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in refrigerator overnight.
Reheating
Serve chilled; no reheating needed. If you prefer a slightly warm cheesecake, let it sit at room temperature for 10 minutes.
Frequently Asked Questions
Q: Why did my cheesecake crack?
Cracks are usually caused by overbaking or a sudden temperature change. To avoid, bake until the center is slightly jiggly, cool gradually in the oven, and use a water bath.
Q: Can I make this cheesecake without a water bath?
Yes, but the risk of cracking increases. If you skip the water bath, place a pan of hot water on the lower oven rack to add moisture.
Q: How do I know when the cheesecake is done?
The edges should be set and the center should jiggle slightly when shaken. The internal temperature should be around 150°F (65°C).
Q: Can I use low-fat cream cheese?
Yes, but the texture may be less creamy and more prone to cracking. Use full-fat for the best results.
Q: How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight is best for optimal flavor and texture.
If you tried this Easy To Make Cheesecake, let me know how it turned out in the comments below. Share your variations and tag me on social media. Keep your money moving.
Easy To Make Cheesecake
Easy To Make Cheesecake with a buttery graham crust and silky smooth filling. No water bath needed, just simple steps for perfect results every time.
🧂 Ingredients
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 4 packages (32 oz total) cream cheese, softened
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (120ml) sour cream, room temperature
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1/2 teaspoon salt
📋 Instructions
- 1Prepare the crust — Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, until lightly golden. Set aside to cool.
- 2Beat cream cheese — In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides and beaters.
- 3Add sugar and wet ingredients — Add 1 1/4 cups sugar, sour cream, vanilla, and salt. Beat on low speed until combined, scraping as needed.
- 4Add eggs one at a time — Add eggs one at a time, beating on low speed just until combined after each addition. Do not overmix.
- 5Pour into crust — Pour the filling over the cooled crust. Smooth the top with a spatula.
- 6Bake in water bath — Wrap the bottom of the springform pan with two layers of foil. Place in a larger roasting pan. Fill roasting pan with hot water to halfway up the sides of the springform. Bake at 325°F (163°C) for 55-65 minutes, until the edges are set and the center jiggles slightly (internal temperature around 150°F/65°C).
- 7Cool gradually — Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then remove from water bath, run a knife around the edges, and cool to room temperature.
- 8Chill before serving — Refrigerate for at least 4 hours, preferably overnight. Serve chilled, with your favorite toppings.
Lucas covers personal finance and side hustles, with an emphasis on building income streams without hype. He breaks down money concepts into straightforward, no-nonsense advice.
