Easy Cheesecake (Print-Friendly Version)
Smooth cheesecake on a crunchy graham crust, finished with berries or caramel for a yummy snack.
# Ingredients List:
→ Base
01 -
85 g melted unsalted butter
02 -
5 ml vanilla extract
03 -
180 g crushed graham crackers
04 -
50 g white sugar
→ Filling
05 -
3 room-temp large eggs
06 -
680 g softened cream cheese
07 -
150 g white sugar
08 -
10 ml vanilla extract
→ Toppings (optional)
09 -
Whipped cream
10 -
Lemon curd
11 -
Chocolate chips
12 -
Mixed berries
13 -
Caramel sauce
# Detailed Cooking Steps:
01 -
Set your oven to 175°C first.
02 -
Pulse graham crackers in a food processor till fine. Toss in sugar, melted butter, and vanilla then pulse again till mixed well.
03 -
Firmly press that crumb mix along the bottom and sides of your dish. Put it aside.
04 -
Turn mixer to low and beat cream cheese just 5-10 seconds till smooth.
05 -
Slowly stir in sugar while mixing low. Scrape the bowl’s edges, pour in vanilla, then mix to blend.
06 -
Drop in eggs one by one. Mix after each, scrape the bowl, then keep mixing low till silky smooth filling happens.
07 -
Pour that creamy filling over the crust and spread it out evenly.
08 -
Pop it in the oven for 22-25 minutes till the center wiggles a bit when you shake the pan gently.
09 -
Turn the oven off but leave door cracked. Let cheesecake cool in there for 45-60 minutes so it won’t crack.
10 -
Take it out and let it cool fully on your counter top.
11 -
Stick cheesecake in the fridge for at least 4 hours, better if overnight, to firm up right.
12 -
Cut into slices and top with whatever you like before digging in.
13 -
Store any extra cheesecake in the fridge.
# Helpful Hints:
01 -
Make sure your ingredients are not cold for a creamy filling. Cooling slow helps prevent cracks. Chilling long improves taste and texture.