creamy cheesecake

This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best!

Easy and Creamy Cheesecake

graham cracker crumbs

Tablespoons sugar

butter

(8 ounce) blocks cream cheese, (softened to room temperature)

sugar

sour cream

vanilla extract

lemon juice, (optional)

eggs

Mix the graham cracker crumbs, sugar and melted butter and pack mixture firmly into bottom and sides of 9-inch pie pan.

Chill in the refrigerator while preparing the filling.

For the crust:

Preheat oven to 300f degrees.

Mix cream cheese, sugar, sour cream, vanilla extract and lemon juice in a mixer.

Add eggs one at a time to the mixture and thoroughly combine.

The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes).

Pour into pie crust.

Bake for about 65-70 minutes at 300f degrees. Allow cheesecake to cool completely in the refrigerator before serving (about 3-4 hours)

For the filling:

https://www.youtube.com/watch?v=uj-pC8MDZqc

This easy and creamy cheesecake is absolutely delicious! Make your own crust or use storebought. Cream cheese, eggs, sugar, sour cream make it the best! Turns out perfect every time!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/easy-and-creamy-cheesecake/

How to make: Easy and Creamy Cheesecake

This is the perfect cheesecake: light, ultra creamy, and balanced in flavor! 

THE BEST CHEESECAKE RECIPE

graham crackers

unsalted butter

oz full-fat cream cheese (4 8 ounces blocks)

tsp salt

vanilla essence

heavy cream (1/2 cup)

sour cream (1 cup)

cornstarch

lemon juice

heavy cream

Grind your Graham crackers, sugar and butter in a food processor until really smooth

Butter the bottom of a 9” springform pan and add the crust ingredients. Pack very tightly using a measuring cup. You can push a little up the edges. Bake for 8 min, then set oven temp to 325F

For the cheesecake batter, first cream the cream cheese for 3-5 min until creamy. Keep scraping the sides of the bowl to ensure everything combines evenly. Add the sugar, salt and vanilla and cream again for 5 min until well combined

Break your eggs in a separate bowl and whisk lightly. Don’t overbeat because if the eggs get airy they will give a spongy texture to the cheesecake. Add them to the batter slowly and mix at a low speed until JUST combined

Add the cream, sour cream, lemon juice and cornstarch and mix at low speed until just combined. Keep scraping sides of the bowl

Pour the batter into the crust. Seal your pan tightly with aluminum foil on the outside (not on the top)

Place a large tray in your oven and fill it with 1-2 inches of boiling water. Place the pan in the water and bake for about 75-80 min. Don’t open the oven. When done, the cheesecake should have firm edges but be very jiggly inside

Cool at room temp for 15 min. Then run a butter knife or offset spatula around the edge of the cheesecake carefully so it is no longer sticking to the edges of the pan. This will help make sure the cheesecake does not crack as it cools down. DO NOT open the pan or release the edges of the pan, the cheesecake must set overnight in the fridge before being removed from the pan. Cool the cheesecake for 2-3 hours at room temp. After this, place in the fridge and chill overnight

Decorate with whipped cream if you’d like &amp; serve!

Hello Mellow Mama here, I've been baking for 35 years and counting. I'm all about maximum quality with the minamal effort. When I came to read this recipe I was looking for a quick dessert for a family dinner that matched my ingredients on hand. I only had one 9inch grocery store gram cracker crust at home so I cut the recipe in half and it was the perfect amount. It turned out great! Just make sure to reduce the baking time also.

I halved the recipe and used just shy of 1 tablespoon of lemon juice. It was literally THE BEST cheesecake we've all ever had! I also made it without a crust. BUT OMG!!! So delicious!

This was awesome. Would recommend it to all. Never knew I could make a cheesecake like this. Pure love.

I'm always so picky when it comes to cheesecake as it's my all time favourite. Every other recipe I have tried were either too dry or too crumbly. This recipe had the perfect balance in textures and has now become a family favourite! Easily the best cheesecake recipe I have ever tried!

I wanted to try making cheesecake for the first time and I decided to use this recipe. The cheesecake was divine! Everyone absolutely loved it.

It looks sooo good, I can almost taste it....and so appreciate the easy to follow steps, Thank You... Def on Eid Menu already....

I made this for a Ramadan gathering and it was such a hit! I’m in now way a baker but this was so easy to follow and just absolutely delicious!!! I had so many guests ask me for the recipe. Best cheesecake I’ve had!

Absolutely delicious and I’m not a big cheesecake lover but this one I ate and ate! Only problem I had was the Oreo cookie crust it was difficult to get out w the first slice of cake I had to chop at it a bit. Cooked it for the recommended 75 minutes it wasn’t golden around the edges so I was alittle nervous but it was perfect! Thanks for sharing ?

Made this for Easter. Hands down the best cheesecake I’ve ever eaten!!! Pretty sure I ate half of it myself! ?Making it again this weekend. Easy to follow recipe. Waiting for it to set until the next day was hard but so worth it. I will use this recipe from now on! Thank you so much!

Hi Zoha
I was looking forward to trying this recipe. I followed your instructions to a T and have set my oven to convection. Unfortunately, the top once baked got brown in color. :0(
It seems as though i could remove the top. This is my first time baking a cheesecake. Next time do u suggest not baking with convection but just regular bake? 
Looking forward to any of your suggestions…

I did make this again, but this time I had to use a KitchenAid mixer. Even though I thought I was not over mixing it, I ended up with way more cheesecake batter and overfilled the pan. I think I prefer to use a hand mixer over the KitchenAid because of a slight difference in texture. Bought the same pan you use but they sent me  a 10” instead. ?. Will have to reorder .

Hi zoha hope you are doing well. I tried your recipe and it was phenomenal !  I was wondering what would be the baking time if iam baking this batter in cupcakes pan.

<a href="https://masalapk.com/mini-basque-burnt-cheesecake-calories/" rel="nofollow ugc">Chenee, thank you for such an EASY recipe! Cheesecake can be intimidating, but you made it easy. I love that no crust and no springform are required. The smooth, light texture and caramelized flavor on the “burnt” part are so lovely. I will be adding this to my regular rotation.</a>

My entire family agrees this is the BEST cheesecake recipe and I have tried LOTS of cheesecake recipes. It is creamy and perfect for adapting to fit any cheesecake variation (Oreo, strawberry, raspberry, etc.) It take some time and prep, but the steps aren't difficult and you'll definitely be bringing a crowd favorite if you choose to bring it to your next event. Also - my 9" pan was missing it's bottom, so I used a 10" instead and it worked without any recipe adaptions except reducing the bake time by 10 minutes. Love love love this cheesecake.

Jazakallah for an amazing recipe. You were definitely not exaggerating when you said it's the best cheese cake recipe. I've made it twice now, amazing results with guests having multiple servings! 
I'm thinking of trying it with a mango flavor next time for variety, do you think that's possible? Maybe substitute some heavy cream in the recipe with some mango puree?

Thank you so much for this recipe!! I made it a month ago and it was absolutely the best I've tried so far. This time I want to make it for 6 servings, could I just cut the ingredients in half and still get the same texture/taste? Would it be the same for the baking time? Instead of 75 mins, I would do 37 mins?

This was quite possibly the best cheesecake I’ve ever made, and I’ve made more than a few over the years! The recipe was easy to follow and very precise. I must admit that I forgot to add the cornstarch, so I baked it for 85 minutes to ensure that it was set. I let it cool for almost 24 hrs before serving it topped with freshly sliced strawberries. Everyone loved it!  This recipe is definitely going into my permanent cookbook! Thank you, Zoha!!

Made it today for my family and it was AMAZING!!!!! Loved it??

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This is incredible! Baked 2 this Thanksgiving and everyone seriously loved and it went on and on about it.

I’ve been baking this cheesecake since last year and just needed to tell you once again how absolutely incredible it is!!

made this for a group of people and everyone loved it.  it was the best cheesecake I have ever made.  I can't imagine another one being better than this.  I made a homemade blueberry topping for it.

This cheesecake is so good, I wish I could leave 4 reviews - one for each member of my family that squealed "MMMM!!" on the first bite! tall! thick, creamy, and the perfect amount of sweetness! thank God it only has to be split between 4 people!!

This really is "The best cheesecake " Thank you for this recipe, great instructions and tips.  The best I've ever made.

Hello Zoha,

Thank you so much for such an amazing cheese cake recipe. As you have rightly addressed it as "BEST CHEESE CAKE" cant thank you enough for this wonderful recipe. Have also tried the easy chocolate cake which is another go to recipe for satisfying sweet cravings. 

Just wanted to know you what needs to be done incase i want to make it an eggless recipe. Have a few vegetarian friends whom i would like to treat.

Any help in this regard is highly appreciated.

The most incredible cheesecake I've ever had/made! My sister LOVES a salted caramel cheesecake, and for her birthday, I decided to make this. I'm not typically a fan of baked cheesecake (because it's usually so dry), but this cheesecake was absolutely delicious &amp; creamy, with a similar consistency to a fridge cheesecake - love, love, love!!

First of all, I am an experienced baker.  I bake all the time and my husband (lucky man!) gets to try all of my yummy food.  But he is a tough critic and I like that because I know when he approves, it really is good.  Well, he was amazed at how good this cheesecake was.  I have made it a few times and everyone who eats it has this look on their face like they've gone to heaven!  Thank you for sharing it.  I love your other recipes too.

AMAZING RECIPE!!! Always always a crowd pleaser!

If this recipe and this cake had more than a 5 star rating, I would give it just that. 
I am no good baker and I was told that cheesecakes can be VERY tricky but I’ve made this twice (halved the recipe) and not once did it have even an inch of imperfection!!! 
Biggest thing is I’m not even a die hard cheesecake lover, but this, this recipe just made me fall in love

This recipe makes the best cheesecake I’ve ever made. It’s so creamy and delicious!  I did change up the crust a bit by using pecans and brown sugar added to the graham crackers. Perfection!

I lovedd this recipe! First time making a cheesecake and it turned out better than i thought. And love the little tips and details you added.

A few things I’ll do differently next time is cook it slightlyyy longer than i did this time, as it was still a bit mushy from the centre and i like it more set. And even though i did many layers of foil, a little water still seeped in. So I’ll use two different containers next time to make sure no water seeps into the crust. 

But overall, love the recipe and can’t wait to make it again!

This is truly the best cheesecake recipe I’ve ever tried. Im not a baker but this was easy to follow and turns out so creamy and delicious.

This is the absolute best cheesecake I've ever made! (and I bake ALOT) I can't wait to try your other recipes...thank you!

https://content.jwplatform.com/videos/RnSx6Bmq.mp4

How to make the best, classic New York style cheesecake

Best Cheesecake (New York Style)

This tiramisu cheesecake is for all the espresso lovers! It has an Oreo and ladyfinger crust with a creamy brown sugar espresso cheesecake. It is topped with espresso soaked ladyfingers and whipped cream cheese.

Tiramisu Cheesecake

Oreos

Ladyfingers

Espresso powder

Unsalted butter (melted)

oz Cream cheese (room temperature)

Brown sugar (packed light or dark)

tsp Pure vanilla extract

Sour cream (room temperature)

Prepared Espresso (room temperature)

Heavy cream (room temperature)

Large eggs (room temperature)

espresso

Powdered sugar (sifted)

Heavy cream (cold)

Cocoa powder (for dusting)

Crush Oreos and lady fingers in a food processor until fine crumbs. In a small bowl, combine Oreo crumbs, lady finger crumbs, espresso powder, and melted butter.

Prehat

Preheat oven to 325F. Spray a 9 inch spring form with non-stick spray. Place a 9 inch parchment circle on the bottom and spray again. Place crumbs in the bottom and up half the sides of the pan using your hands. Then, use a 1/4 cup measuring cup to compact the crust.

Bake

The Crust

Once crust starts cooling, start cheesecake mixture. Using a mixer, beat cream cheese for 1 minute until light and fluffy. Beat in the brown sugar for another 1 minute. Scrape the bowl.

Mix in vanilla, heavy cream, sour cream, and espresso. Scrape the bowl. Mix in eggs one at a time on low.

Pour

Pour cheesecake batter into pan. Prepare a water bath.

Water Bath

Water Bath Options:1. Place springform pan in a 10 inch cake pan. Place cake pan in a roasting pan. Fill the roasting pan up half way up the cake pan with hot steaming water.2. Wrap springform pan in foil tightly twice. Place pan in the roasting pan. Fill half way up with hot steaming water.

Bake cheesecake for 65-75 minutes. The cheesecake is done baking when the edges are set and the middle has a slight jiggle. If it is too jiggly, then bake for another 5 minutes and check again.

Cool

Turn off the oven, crack open the door and let the cheesecake slowly cool for 30 minutes. Take cheesecake out of the oven and place on a wire rack. Let it cool completely before covering and chilling in the fridge for 6 hours over night.

Espresso Cheesecake

Using a mixer with a paddle attachment, beat cream cheese for 1 minute until light and fluffy. Scrape the bowl. Add in vanilla and sifted powdered sugar. Mix on low until combined, turn to high and mix until smooth.

Place metal bowl and whisk attachment in the freezer for 10 minutes. Then, pour heavy cream in the cold bowl and beat on high until stiff peaks form. Pour whipped cream into the cream cheese mixture. Use a rubber spatula to fold in the whipped cream. Fold gently until cream cheese is mixed in.

Decorate

Take the spring form pan and take the parchment paper off the crust. Soak the ladyfingers in espresso and place on top of the cheesecake. Pipe whipped cream cheese on top of the ladyfingers. Use a mesh strainer to drizzle cocoa powder on top. Keep cheesecake in the fridge until serving.

Whipped Cream Cheese

This was PHENOMENAL! I made it for my husband’s birthday and every single person that tried it raves about it. I am gluten free so I swapped in gluten free Oreos for the crust. I had trouble finding GF ladyfingers so I used GF vanilla wafers mixed in with Oreos for the crust and it worked perfectly. I eventually found the GF ladyfingers and used them for the coffee soaked top layer. Will definitely make this again!

This was exactly the recipe I was looking for - all the flavors of tiramisu without having to worry about raw eggs.  I made it for Father's Day for my husband.  It is probably one of if not the best cheesecake I have ever had.  I will definitely make it again.   

I did make a few changes based on previous cheesecake baking.  1 - I subbed 8oz mascarpone for 1 of the cream cheese blocks.  2 - I left the finished cheesecake in the oven for a full hour with the door cracked.  3 - I wanted to make sure the entire top was covered with ladyfingers so I cut a few in half so I could get all the edges.

Made this for a foodie and coffee fiend friend for his birthday. It wasn’t as pretty as yours but it was delicious…I believe I heard the word amazing more than once 😁

This cheesecake is incredible! It tastes just like tiramisu!

I used my own cheesecake recipe but everything about this is on point. Absolutely delicious with step by step direction.  Love this page!!

My daughter requested a Tiramisu Cheesecake for her birthday and she shared this recipe with me.  It was so delicious!  Everything from the crisp tasty crust, the espresso infused creamy cheesecake, to the lady finger and whipped cream cheese topping was divine!  I was a bit intimidated by the many steps but she did an excellent job detailing each step. It was a big hit!

I absolutely love this cheesecake! It is perfect, creamy, and delicious. I can not recommend it enough!

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Final Microwave Step - Microwave for an additional 30 seconds and give it a final stir to ensure even cooking.

Cooling and Serving - Top the cheesecake with crushed graham crackers and place it in the refrigerator to cool for at least one hour before serving.

Indulge in the decadent richness of a Tall and Creamy New York Cheesecake, a classic American dessert that is sure to impress. This baked cheesecake features a buttery graham cracker crust and a velvety smooth cream cheese filling, creating a luxurious treat for any occasion.

Tall and Creamy New York Cheesecake Recipe

unsalted butter, melted

(8 oz each) cream cheese, softened

all-purpose flour

salt

Preheat the oven

Preheat the oven to 475°F (245°C) and wrap the outside of a 9-inch springform pan with foil.

Prepare the crust

Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.

Make the filling

Beat cream cheese, sugar, flour, and salt. Add sour cream, heavy cream, and vanilla. Mix in eggs and yolks.

Pour batter into crust, place in a roasting pan with water, and bake at 325°F for 1 hour and 30 minutes.

Cool and chill

Cool in the oven, then refrigerate for at least 6 hours before slicing.

Explore our tantalizing Banana Pudding Cheesecake recipe, marrying the richness of cheesecake with the comforting flavors of banana pudding. Indulge in creamy decadence perfect for any occasion.

Banana Pudding Cheesecake

vanilla wafers

bananas,

each) cream cheese, softened

banana pudding mix

bananas vanilla wafers

Preheat oven to 325°F (163°C). Mix crushed vanilla wafers and melted butter, press into a 9-inch springform pan.

Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in mashed bananas and vanilla extract.

Whip heavy cream until peaks form, then fold in banana pudding mix until smooth.

Gently fold banana cream mixture into cream cheese mixture. Pour over crust.

Bake for 50-55 minutes. Cool, refrigerate for at least 4 hours.

Garnish with sliced bananas and vanilla wafers before serving.

A simple yet decadent Burnt Basque Cheesecake in a loaf pan, perfect for beginners and guaranteed to impress.

Irresistible Burnt Basque Cheesecake in a Loaf Pan Delight

oz Cream Cheese (softened)

Sugar

Eggs (at room temperature)

Heavy Cream

Flour

Salt

Vanilla almond

tbsp Butter (for greasing)

Parchment Paper (to line the pan)

Preheat the oven to 400°F (205°C). Grease your loaf pan with butter and line it with parchment paper, allowing the paper to overhang on all sides.

Beat the softened cream cheese in a large bowl until smooth. Gradually add the granulated sugar, mixing until light and fluffy.

Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next.

Add vanilla extract and salt. Slowly pour in heavy cream while beating until well combined.

Sift in all-purpose flour and gently fold until just combined.

Pour the batter into the prepared loaf pan, tapping to release air bubbles.

Bake for 45-50 minutes until the top is deep brown with a slightly jiggly center.

Cool in the pan before transferring it to the fridge. Chill for at least 4 hours.

Instructions

This ultra-creamy vanilla bean cheesecake is rich, silky, and packed with real vanilla bean flavor. Made with a touch of mascarpone and baked in a water bath, it’s smooth, elegant, and perfect for any celebration, no topping needed.

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THE BEST CHEESECAKE RECIPE

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Microwave Pumpkin Cheesecake Jar

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