homemade cheesecake

<p>This easy cheesecake recipe makes perfect cheesecake every time! It doesn't get much better than creamy, smooth cheesecake baked in a homemade graham cracker crust.</p>

Easy Cheesecake Recipe

Graham Cracker Crumbs (about 15 full crackers)

butter, melted

sugar

salt

sour cream, room temperature

vanilla

eggs, room temperature

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling.

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.Preheat oven to 350°F.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the cheesecake filling. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 1

Make the Crust

1. Cream ingredients together

In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don&#8217;t over mix.

Cream ingredients together. In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed, until smooth, scraping the sides of the bowl as necessary.

Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each addition just until mixed. Don't over mix. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 2

2. Pour the filling over crust

Pour the filling over crust and spread evenly. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe

3. Setup water bath and bake

Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn&#8217;t come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.

Setup water bath and bake. Place the springform pan into a larger pan and pour very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water level doesn't come up higher than the foil.

Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set. Full recipe at https://cookiesandcups.com.

Easy Classic Cheesecake Recipe - Step 4

4. Loosen cake and cool before serving

Carefully run a knife around the rim of pan to loosen cake. Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight. Release the sides of the springform pan before slicing.

Make the Cheesecake

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Perfect Cheesecake Recipe

This Boston Cream Pie Cheesecake has vanilla cake, chocolate ganache filling, creamy vanilla cheesecake, and it's topped with more chocolate ganache &amp; pastry cream! An upgraded classic.

Boston Cream Pie Cheesecake

(56 grams) salted butter, room temperature

(104 grams) sugar

(58 grams) sour cream, room temperature

tsp vanilla extract

(98 grams) all purpose flour

tsp baking powder

(60 milliliters) milk, room temperature

tbsp (15 milliliters) water, room temperature

| 1 cup) semi sweet chocolate chips

(120 milliliters) heavy whipping cream

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream, room temperature

tbsp vanilla extract

chocolate chips

tbsp (135 milliliters) heavy whipping cream

tbsp corn syrup

tbsp (78 grams) sugar

cornstarch

(240 milliliters) milk

tbsp (14 grams) salted butter

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides.
2.

To make the cake batter, beat the sugar and butter together until light in color and fluffy, 3-4 minutes. Don’t skimp on the creaming.
3. A

d the sour cream and vanilla extract and mix until well incorporated.
4. A

d the egg whites and mix until well combined.
5. C

mbine flour and baking powder in a separate bowl, then add half of the dry ingredients to batter and mix until well incorporated.
6. A

d the milk and water and mix until well incorporated.
7. A

d the remaining dry ingredients and mix until well incorporated and smooth.
8. S

read the cake batter evenly into the bottom of the prepared pan.
9. B

ke for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs. Set the cake aside to cool.
TO MAKE THE CHEESECAKE FILLING:

=&#8221;instruction-step-11&#8243;>10. While the cake is cooling, make the cheesecake filling. Add the chocolate chips to a medium sized bowl.
11.

eat the heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set aside.
12.

dd the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
13.

dd the sour cream and vanilla extract mix on low speed until well combined.
14.

dd the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
15.

hen the cake layer has cooled, reduce the oven temperature to 300°F (148°C). Remove the sides of the springform pan and clean it off, the respray it with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking.
16. Reset

he springform pan edges around the cake, then pour the chocolate mixture on top of the cake. Spread it into a fairly even layer, keeping it about a half inch or so away from the edge of the cake so that it stays in the center.
17. Add th

cream cheese filling to the pan, beginning with the edges where the gap between the chocolate and the edge of the pan is, then fill in the center. The pan will be fairly full.
18. Prepar

the pan for a water bath by wrapping the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
19. Bake for

1 hour 15 minutes. The center should be set, but still jiggly.
20. Turn off

the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
21. Crack th

door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
22. Remove t

e cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO MAKE THE TOPPINGS:

ction-step-24&#8243;>23. While the cheesecake cools, make the toppings. To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
24. Heat the

heavy whipping cream until it begins to boil, then pour it over the chocolate chips and add the corn syrup and vanilla extract. Allow the mixture to sit for 3-4 minutes, then whisk until smooth. Set in the fridge to cool completely.
25. To make

he pastry cream, put the egg yolks in a medium sized bowl and gently beat them together. Set aside.
26. Add the

ugar, cornstarch and milk to a large saucepan and mix until smooth.
27. Cook, st

rring continuously, over medium-high heat until mixture begins to thicken and bubble.
28. Reduce h

at to medium and simmer for 2 minutes. Remove from heat.
29. Add a li

tle bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
30. Place the

an back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
31. Remove fro

heat and add butter and vanilla extract. Stir until smooth, then cover and set in the fridge to cool completely.
TO PUT IT ALL TOGETHER:

ion-step-33&#8243;>32. Remove the chocolate ganache from the fridge and put it into a piping bag fitted with your preferred piping tip. I used Ateco tip 849. If it seems a little firm, microwave for 5-10 seconds, just until it’s soft enough to use for piping.
33. Pipe the gana

he around the edge of the cheesecake.
34. Add the pastr

cream to the center of the cheesecake and spread evenly.
35. Cover the che

secake and refrigerate until ready to serve. Cheesecake is best for 2-3 days.

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This Boston Cream Pie Cheesecake recipe has vanilla cake, homemade chocolate ganache filling, creamy vanilla cheesecake, and it’s topped with more chocolate ganache & pastry cream! An upgraded version of classic Boston cream pie!

Rich, creamy decadent New York Style cheesecake made easily in your Instant pot! A small cheesecake perfect for a family night treat, a small dinner party or a romantic dessert for two

INSTANT POT 6 INCH NEW YORK STYLE CHEESECAKE

Sour cream, (OR Greek yogurt)

Sugar

oz Cream Cheese, room temperature

Flour

Vanilla Extract

Eggs, room temperature

Tablespoons Whipping/Heavy Cream

Honey Maid Graham Crackers

Tablespoons Butter, melted

Pour the crushed crackers and sugar into a...

Pour the crushed crackers and sugar into a mixing bowl.

Melt butter and add to graham cracker mixture....

Melt butter and add to graham cracker mixture. Stir until just combined.

Pour crust mixture into bottom of greased 6-inch...

Pour crust mixture into bottom of greased 6-inch cheesecake pan and press the crust mixture firmly into the bottom of the pan.

Press the crust part way up the pan...

Press the crust part way up the pan side.

Blend together cream cheese, sugar, cream, flour and...

Blend together cream cheese, sugar, cream, flour and vanilla extract until smooth.

Add eggs one at a time, lightly mixing...

Add eggs one at a time, lightly mixing until just combined.

Pour filling into the pan, on top of...

Pour filling into the pan, on top of the crust.

Instant pot cooking instructions:

Add 1.5 cups of water to the bottom...

Add 1.5 cups of water to the bottom of your pressure cooker and then place the instant pot trivet with handles inside the pot.

Place cheesecake into pressure cooker onto the trivet.

Lock on lid and close Pressure Valve.

Press the manual button. Set to High Pressure...

Press the manual button. Set to High Pressure for 37 minutes. Allow an 18 minute natural release.

Open the vent Open the pressure cooker and...

Open the vent Open the pressure cooker and carefully lift the pan by the trivet handles making sure it is evenly balanced.

Gently absorb any liquid on the cheesecake with...

Gently absorb any liquid on the cheesecake with a paper towel.

Whisk together the Greek yogurt and sugar (Or...

Whisk together the Greek yogurt and sugar (Or sour cream and sugar) and then spread on the hot cheesecake.

Let cool on wire rack until cool enough...

Let cool on wire rack until cool enough to easily handle.

Cool on your countertop until it's easy to...

Cool on your countertop until it's easy to handle. Set in your fridge in the springform pan until set. This will take several hours to overnight.

Remove the springform pan sides and serve on...

Remove the springform pan sides and serve on the bottom plate.

Garnish with a few drops of pure maple...

Garnish with a few drops of pure maple syrup or any topping you prefer.

This Cannoli Cheesecake is made with a mix of ricotta and mascarpone cheese for a cheesecake that tastes like the classic Italian dessert. It has a touch of cinnamon and mini chocolate chips for a truly delicious treat!

Cannoli Cheesecake

¼ cups (302 grams) graham cracker crumbs

(112 grams) salted butter, melted

tbsp (39 grams) sugar

(566 grams) Galbani Ricotta Cheese

oz (339 grams) mascarpone cheese

cinnamon

(120 milliliters) heavy whipping cream, cold

tbsp (36 grams) powdered sugar

tbsp (50 grams) Galbani Ricotta Cheese

Mini chocolate chips

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

. Mix together the crust ingredients until well combined and press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil to prepare it for a water bath. Here is a tutorial on how I set up a pan for a waterbath. Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, mix the ricotta cheese, mascarpone cheese, sugar and flour on low speed until combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks, and to make sure you don’t over mix. Scrape down the sides of the bowl.
3. A

d the cinnamon and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined.
5. P

ur the cheesecake batter into the crust and spread evenly.
6. P

ace the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
7. B

ke the cheesecake for 1 hour and 45 minutes, or until the edges are set and the center is still jiggly when moved (but not liquidy).
8. T

rn off the oven and leave the cheesecake in oven with the door closed for 30 minutes. Do not open the door.
9. C

ack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
10.

emove the cheesecake from the oven, then remove the pan from the water bath and remove the aluminum foil. Refrigerate the cheesecake until completely cooled and firm, 6-7 hours or overnight.
11.

hen the cheesecake is cooled and firm, remove it from the springform pan.
12.

o make the whipped cream, add the heavy whipping cream, powdered sugar, ricotta cheese and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
13.

pread the whipped cream on top of the cheesecake, then sprinkle with mini chocolate chips and a little additional powdered sugar, if desired.
14.

efrigerate until ready to serve. Cheesecake is best for 3-4 days.

Love this recipe- thank you! Do you have any advice for the cooking time if I were to bake 2 of them at the same time? Thanks

Made this for my son's birthday.  Although a bit timeconsuming, it was such fun to make and the finished product is fabulous!  Looks and tastes so amazing.  The only modification I would make would be to cut the cinnamon in half, just a little too much in this recipe for my taste.  I can't wait to make this again!

Made this cheesecake for Christmas and it was AMAZING I ended up using empty cannoli shells that I put in the food processor until they resembled graham cracker crumbs in place of the graham cracker crumbs but did everything else as written and it was a huge hit. Great texture, lighter than the average cheesecake. I will definitely be making this one again! Thank you for the great recipe! 

I made this this weekend and and it was off the chain amazing!   High praise from everyone!  I did half the cinnamon, but other than that, followed each step strictly...IT WAS AWESOME!  thank you!

I have to say, I’ve never made a real cheesecake in my life and I made this one last Friday and your lemon one for my birthday at the end of April. I was so nervous. I didn’t want it coming out too dry but your instructions are so perfect! I love cooking and experimenting with food but honestly anyone can make these with your directions. I had non-cheesecake fans LOVE the lemon cheesecake and my hubs said the cannoli cheesecake tasted just like his favorite cannoli from Little Italy in NYC. Thank you for for the detail to make even a novice cheesecake baker taste like a pro! 

Lindsay,

This was amazing!!  I really enjoyed making this cheesecake.  This was my first time making a cheesecake and I LOVE cannolis so I wanted to give it a try!   My partner doesn’t like cheesecake but he took a slice to work the next day!  I bookmarked and saved this recipe for next time.  

(I used waffle cones crumble for around the top.  I’m such a texture person.)

I have been looking through your website for other tasty treats!  I can’t wait to make another one. 

This Frosted Animal Cookie Cheesecake has frosted circus animal cookies in the crust and throughout the cheesecake! It's thick, creamy, yummy and so fun!

Frosted Animal Cookie Cheesecake

(302 grams) frosted animal cookie crumbs

tbsp (28 grams) salted butter, melted

(208 grams) chopped frosted animal cookies, divided

oz (169 grams) white chocolate chips

(60 milliliters) heavy whipping cream

Pink gel icing color

Sprinkles

tbsp (29 grams) powdered sugar

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
3.

Bake the crust for 10 minutes, then set aside to cool.
4.

Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method for preventing your water bath from leaking here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

&#8220;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. In a

large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add

he sour cream and vanilla extract, mixing on low speed until well combined.
8. Add

he eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Stir

in about 1 1/4 cups of chopped animal cookies. Stir just until mixed, so the colors from the sprinkles don’t mix into the batter too much.
10. Pour

small amount of batter into the bottom of the crust in an even layer, then add the remaining 3/4 cup of chopped animal cookies.
11. Pour

he remaining cheesecake filling into crust, over the cookies, and spread into an even layer.
12. Place

springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
13. Bake

ff heat and leave cheesecake in oven with door closed for 30 minutes.
15. Crack

oven door and leave the cheesecake in the oven for about 30 minutes.
16.Remove

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