Easy, Simple, Ultimate and the Best Cheesecake Recipe Ever

Trying to satisfy your sweet tooth cravings or your baking addiction with the best cheesecake recipe? Well, look no further because here you have found the best cheesecake recipe ever. Try this smooth textured, rich and creamy classic cheesecake recipe.

All the tips and detailed step-by-step instructions are mentioned in this easy baked cheesecake recipe.

Serves: 8-10 persons

Ingredients for an original cheesecake recipe:

• Butter ( For coating the pan)
• 2 pounds of cream cheese (910g or 32oz)
• 1 cup of sugar granules (200g)
• 2 tablespoons all-purpose flour/ 1 tablespoon cornstarch (one of the two)
• 1/2 cup sour cream (100g)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 large egg yolk
• 2 teaspoons of freshly squeezed lemon juice (optional)

Ingredients for the crust:

• 12 rectangle graham cracker ( 6oz or 170g)
• 5 tablespoons of unsalted butter

Equipment required:

• 9-inch (approx) springform pan
• Aluminum foil
• Food processor
• Mixer (Stand or electric hand)
• Measurements (Spoons and cups)
• Spatula
• Roasting pan (to hold the springform pan)

Instructions for a quick cheesecake recipe:

1. Heating the oven and soften the cheese

Here is the first step for making an easy lemon cheesecake. Heat the oven to 350°F after arranging a rack in it. Take the cream cheese blocks out of their packaging and let them come to room temperature for about 30 minutes. Prepare the crust at that time.

2. Coating the pan

Coat them from the inside with butter using your fingers. Give a small pat of butter on all the sides and bottom of the baking pan.

3. Wrap pan using a justify

Get 2 large pieces of foil and place them on the work surface on top of each other. Put the pan in the middle and fold the edges of aluminum foil around the pan. The foil will give an extra layer of protection from water getting inside the pan.

4. Crust preparation

Use a rolling pin or a bag to crush the graham crackers. Crush them until they are turned into fine crumbs. The crumbs are supposed to be around 1 ½  cups. Melt butter on a stove or oven and mix it with the crumbs of graham crackers. The mixture will look like wet sand. Hold it together in your fist and press it. If you are not able to do that, add a few tablespoons of water, one at a time. This will keep the mixture together. Evenly spread the entire mixture on the bottom of the springform pan.

5. Baking of the crust

Put the crust inside the oven and bake it until it is fragrant and brown around the edges. Bake for 8-10 minutes and let the crust cool on a rack. Prepare the filling in the meantime.

6. Preparation of filling

Mix the cream cheese, corn starch, sugar, and salt in a bowl using a standing mixer or electric mixer (according to the size of the bowl and paddle attached to it). Mix the batter with a low to medium speed till the mixture is without lumps and creamy like thick frosting. Scrape down the batter with a spatula.

7. Add lemon juice, sour cream, and vanilla

Add the sour cream, vanilla and lemon juice to the batter and mix it until creamy and fully combined. Again, scrape down the filling using a spatula.

8. Mix the eggs

Put the mixer on low-medium speed and start beating the eggs and yolk one by one. Wait till the previous egg mixes into the filling before adding the next one. For once, the mixture might look broken and full of clumps, but it will come together.

9. Stir the batter using hand

Scrape down the sides of the bowl and mixer using a spatula. By using your hand, stir the entire batter a few times and make sure to scrape the bottom. This is done to make sure that everything is fine with the batter. The final batter should be silky, creamy and thick. A few specks of non-mixed cheese will not do any damage as it will be melted during baking.

10. Pour batter over crust

Pour the whole batter over the cooled crust. Make sure that all the sides of the pan are cool as well. Go on and spread an even layer of batter over the crust.

11. Water bath

Transfer the pan to a roasting pan that is big enough to hold the springform pan. Add several cups of boiling water to the roasting pan. Ensure that you don’t splash any water on the cheesecake. Fill the pan to an inch.

12. Bake the cheesecake

Place the cheesecake and bake it for 50 to 60 minutes. It will be done baking when the outer portion of the cake looks set and slightly puffed and the inner portion will still jiggle when you shake the pan gently. If you find any cracks forming, immediately move to the next step.

13. Cool the cheesecake

Let the cheesecake cool in the oven itself. Open the oven and let it cool slowly for about an hour.

14. Run a knife through edges

Take the cheesecake out of the oven and unwrap it and put it on a rack. Run a thin knife through the edges of the cake to ensure it is not sticking to the pan. Let the cheesecake cool on the cooling rack.

15. Put the cheesecake in the refrigerator

Place the uncovered cheesecake in the refrigerator and let it chill for 4 hours. It can also be stored for up to 3 days. This is a significant step as it will let the cheesecake set and get the perfect texture.

16. Topping and serving

Unmold the cake and serve it after 30 minutes after taking it out of the refrigerator and this quick cheesecake recipe is complete. Put the toppings on the cheesecake before serving.

That’s it! This classic and simple cheesecake recipe is super easy and quick to make from scratch. You can prepare a mouth-watering cheesecake with these ultimate cheesecake recipes. Try this recipe and it will turn out to be the perfect cheesecake of your life.