Cheesecake is a creamy, rich dessert that has won hearts worldwide. This easy baked cheesecake recipe is perfect for beginners because it uses simple ingredients and straightforward steps, ensuring a smooth, velvety texture without complicated techniques.
Ingredients
- 200g (7 oz) digestive biscuits or graham crackers, crushed
- 100g (7 tbsp) unsalted butter, melted
- 500g (17.5 oz) cream cheese, softened (full-fat is best)
- 150g (3/4 cup) granulated sugar
- 200ml (3/4 cup + 2 tbsp) sour cream or full-fat Greek yogurt
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (optional, for extra stability)
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 160°C (320°F). Mix the crushed biscuits with the melted butter until evenly combined. Press the mixture firmly into the base of a 9-inch (23cm) springform pan, creating an even layer. Chill in the fridge while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue beating until fully incorporated and smooth.
- Add wet ingredients: Beat in the sour cream (or Greek yogurt), vanilla extract, and salt until well combined. Then add the eggs one at a time, mixing on low speed after each addition just until combined. Avoid overmixing to prevent cracks.
- Add flour (optional): If using, sift the flour over the mixture and gently fold it in by hand. This helps stabilize the cheesecake but is not essential.
- Assemble and bake: Pour the filling over the chilled crust and smooth the top with a spatula. Place the springform pan on a baking tray and bake in the preheated oven for 50-60 minutes. The edges should be set but the center will still have a slight wobble.
- Cool gradually: Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour. This slow cooling prevents cracks.
- Chill: Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before removing from the pan and serving.
Tips
- Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
- Water bath option: For extra moist texture and fewer cracks, bake the cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water about halfway up the sides.
- Substitutions: Use crushed Oreo cookies for a chocolate crust or swap sour cream with full-fat Greek yogurt for a tangier taste.
- Common mistakes: Overmixing the batter incorporates too much air, leading to cracks. Also, sudden temperature changes can cause splitting; cool gradually.
Serving Suggestions
Serve your baked cheesecake plain for a classic experience or top it with fresh berries like strawberries, blueberries, or raspberries for a pop of color and freshness. A drizzle of fruit coulis, caramel sauce, or melted chocolate also pairs beautifully. For a festive touch, add whipped cream or toasted nuts on top.
Variations
Try adding lemon zest or a tablespoon of lemon juice to the filling for a bright, citrus twist. Chocolate lovers can fold in 100g of melted dark chocolate or swirl in chocolate ganache before baking. For a seasonal spin, mix in pumpkin puree and warm spices like cinnamon and nutmeg in the fall. You can also create a no-bake version by using gelatin and chilling overnight, but this recipe focuses on the classic baked method.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cheesecake can also be frozen for up to 1 month; wrap tightly in plastic wrap and then foil to prevent freezer burn. Thaw in the refrigerator overnight before serving. Reheating cheesecake is generally not recommended as it can alter the texture, but if desired, warm a slice gently in the microwave for 10-15 seconds.
Frequently Asked Questions
Why did my cheesecake crack?
Cracks often happen due to overmixing, which incorporates air that expands during baking, or from rapid temperature changes. Baking in a water bath and cooling the cheesecake gradually in the oven can help prevent this.
Can I use low-fat cream cheese?
Low-fat cream cheese can be used, but it may result in a less creamy texture and a slightly different flavor. Full-fat cream cheese is recommended for the best richness and consistency.
Do I need to grease the springform pan?
It’s not necessary to grease the springform pan if you use parchment paper or a non-stick pan. However, lightly greasing the sides can help when removing the cheesecake, especially if the pan is older or not non-stick.
How do I know when the cheesecake is done?
The edges should look set and slightly puffed, while the center should have a gentle wobble when you gently shake the pan. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better after chilling overnight, as it allows the flavors to meld and the texture to firm up perfectly.
What if I don’t have a springform pan?
You can use a regular cake pan lined with parchment paper, but removing the cheesecake might be more challenging. Alternatively, serve it as a cheesecake pie directly from the pan.
With this easy baked cheesecake recipe, even beginners can achieve a delicious, smooth dessert that impresses every time. Follow the steps carefully, and don’t be afraid to experiment with toppings and flavors to make it your own!
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