With a simple four-ingredient filling, this cheesecake is fail-proof and delicious. Top it with assortment of fresh berries or sauces!
Ingredients for Cheesecake
This easy cheesecake recipe is a classic for good reason, and it needs few ingredients.
Graham Cracker Crust: I purchase graham cracker crumbs, but you can also pulse graham crackers in a food processor to make your own crumbs. A bit of sugar adds sweetness, while butter binds the crust. Cream Cheese: Full-fat blocks of cream cheese are recommended in this recipe. For a lighter version, low-fat cream cheese can be used, but the texture will be much softer. Granulated Sugar: Sweetens the cheesecake. Vanilla Extract: Vanilla extract adds flavor to the cheesecake filling. Eggs: Room temperature eggs mix smoothly into the batter. If short on time, place the eggs in warm water for 5 minutes to quickly reach room temperature.
How to Make Cheesecake
Do you Need a Water Bath for Cheesecake?
No, you don’t need a water bath for baking cheesecake but it helps with even baking and it helps eliminate cracks. While it might seem like a bit of a task, I can assure you it’s easy to do and only takes a few minutes extra. To avoid cracks, line two layers of aluminum foil around the outside of the springform pan and place them in a large pan. Fill the pan halfway up with water. If you choose this method, bake it and allow it to cool for a bit in the oven. Cool in the refrigerator. If you don’t use a water bath, your cheesecake will still be great. Remove the cheesecake from the oven and run a knife around the edge of the crust to loosen the cheesecake from the pan. Remove the pan from the cheesecake and let the cheesecake cool completely in the refrigerator for at least 4 hours.
This is what’s so great about cheesecake! There are dozens of toppings and sauces for every cheesecake occasion!
Sweet: Caramel sauce, Berry, Raspberry, Peach, or Raspberry sauce Tart: Lemon curd or Cranberry sauce Spiced: Pumpkin or Apple
Storage & Freezing
Keep cheesecake up to 5 days in the refrigerator wrapped in plastic wrap or sealed in an airtight container. If you’d like to enjoy a few slices out of the freezer, slice the leftover cheesecake before freezing or you can freeze it as a whole cake and thaw the whole thing. Store cheesecake in the freezer for up to 4 months. Let the cheesecake thaw in the refrigerator before serving. Did your family love this easy Cheesecake recipe? Be sure to leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
