Easy Homemade Cheesecake
This homemade cheesecake couldn't be easier to make! With just 7 ingredients and easy-to-follow step-by-step recipe. you'll have creamy, delicious cheesecake in no time!
Equipment
- 1 9' springform pan also called a cheesecake pan
- electric mixer both a hand mixer and a stand mixer will work well
- 1 large mixing bowl
- rubber spatula
- parchment paper
- aluminum foil
- a pan large enough to fit your cheesecake pan for the water bath I use a cast iron skillet for this, but a casserole dish or large roasting pan will also work well. The pan can be glass, cast iron, or Aluminized Steel. It just needs to be wide enough to hold the cheesecake and deep enough to hold 2-3 inches of water.
Ingredients
For the Crust
- 2 cups graham cracker crumbs you can crush graham crackers in a food processor, or with a rolling pin.
- 1/3 cup melted butter
For the Cheesecake
- 4 8-oz blocks cream cheese softened
- 1 1/4 cup white sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 5 eggs
Instructions
- Preheat the oven to 475 degrees Fahrenheit.
- Place a large piece of foil over the bottom of the cheesecake pan. (it should cover about 2/3 of the outside sides of the pan as well)
- Line the inside bottom of the pan with parchment paper. To do this easily, flip the pan upside down and trace a circle on a piece of parchment with a pencil. Cut along the outside of the traced circle and place the finished circle in the bottom of the cheesecake pan.
- In a mixing bowl combine the graham cracker crumbs and melted butter, mix together using your hands or a fork until the creaker crumbs are completely coated in butter.
- Press the crust mixture into the bottom and roughly 1 inch up the sides of the springform pan.
- Place the pan in the freezer while you prepare the cheesecake filling.
- n a large bowl combine the softened cream cheese, sour cream, sugar, and vanilla extract. Beat with an electric mixer at high speed, until the mixture is smooth and creamy, and there are no lumps of cream cheese.
- Scrap down the sides of the bowl and mix again.
- Add the eggs and beat the mixture on medium speed until completely combined.
- Remove the pan from the freezer, and using a rubber spatula scrap the cheesecake filling into the pan. Jiggle the pan around a little to smooth out the top of the cheesecake.
- Place the cheesecake in your water bath pan of choice(I use a large cast iron skillet) and fill it with 2-3 inches of water.
- Place the pan in the hot oven and bake for 12 minutes.
- After 12 minutes reduce the oven temperature to 350 degrees Fahrenheit, and continue baking for 40-50 minutes or until the top is golden brown and the middle is set.
- Remove the cheesecake from the oven(and the water bath) and allow it to cool at room temperature for 30 minutes to 1 hour.
- Place the cheesecake in the fridge and allow it to chill for 3-4 hours or overnight.
- Once the cheesecake has chilled, release the springform pan, and transfer the cheesecake to a plate(though you can also serve it from the bottom of the pan) cut it into 12 slices and serve.
Notes
It is tempting to skip the water bath when making cheesecake it is an important step to follow. Water baths help the cheesecake to bake even and help to keep the top from cracking.
If the top of your cheesecake is getting too dark but the middle still isn't set. Cover the cheesecake loosely with a piece of foil and continue baking until the middle is set.
Leftover cheesecake can be stored in the fridge in an airtight container or wrapped in plastic wrap for up to 5 days.
Here are some fun topping ideas to try adding to your next homemade cheesecake!
- chocolate sauce
- caramel sauce
- fresh berries
- lemon zest
- raspberry sauce
- chocolate ganache
- whipped cream
- chopped nuts
- shredded coconut
Tried this recipe?Let us know how it was!