After many trials and tribulations, I finally found it! This is THE Cheesecake Recipe That Will Knock Your Socks Off! It is everything you will want in a basic cheesecake recipe.
It is a great cheesecake recipe for beginners, too! This is a simple 4 ingredient cheesecake recipe. The crust is a 3 ingredient graham cracker crust. I will also share my Oreo cheesecake crust recipe with you at the end of this post.
The 3 main ingredients are:
3 – 8 oz. blocks of cream cheese, room temperature
1 cup granulated sugar
1 tsp vanilla extract (or almond extract)
What you will need for the graham cracker crust:
1 sleeve of graham crackers + 3 more, crushed
1/2 cup granulated sugar
1/4 cup melted butter
Equipment you will need:
9 – inch springform pan
To get started, the first thing is to prepare your springform pan. I like to spray the sides with a little non-stick spray and line the bottom with some parchment paper. Once you have sprayed the sides and lined the bottom, just snap the ring onto the bottom and trim off the excess parchment paper. It will look like this:
Set this aside and begin the crust.
I use this small food processor. I love this thing and use it very often, but you can just use a gallon ziplock bag and crush them up by hand, or using a heavy mug, or whatever you like. Now that you have your crushed graham crackers, add your sugar and butter. If in this little food processor, just pulse it a few times. If using a plastic bag, just mush it around in there until well combined.
Press this into the bottom and slightly up the sides of your prepared springform pan. Set this aside.
Now to preheat your oven to 350° and begin your cheesecake batter.
Put the cream cheese in a medium to large mixing bowl.
Add the sugar and vanilla
Using your hand mixer, mix this until smooth. It does not have to be perfect, but close to smooth is fine.
Then begin adding your eggs, one at a time, and blend well between additions.
Once all the eggs are in and mixed, continue mixing, on low to medium speed, until your batter is silky smooth. This only takes another minute or two.
From here, add your batter to your prepared springform pan with the graham cracker crust.
Smooth it out and give it a gentle jiggle. I also like to gently drop mine on my countertop a couple of times, just to make sure that any air bubbles are out.
Put your beautiful cheesecake into the 350° oven and set your timer for 45 minutes.
Check on it after 45 minutes. jiggle the pan slightly to see if it has set yet. If it seems real “sloshy”, leave it in a bit longer. Mine usually take another 10 – 15 minutes from here, but I still like to check in on it at the 45-minute mark. When it is done, it should have some slightly golden brown spots around the outside and you should be able to touch the surface lightly without batter sticking to your finger.
Now comes the hard part. You have to WAIT! Let it cool at room temperature for about a half hour, or until you can comfortably handle it with your bare hands. Move it to your refrigerator now. Cool it in the fridge for 3 – 4 hours, or overnight, if you can wait that long! Remove it from the fridge and enjoy! You can top it with fruit, chocolate chips, peanut butter chips, or whatever you like. The options are virtually endless with this versatile cheesecake recipe!
This recipe is so simple. It is a perfect cheesecake recipe for beginners.
If you would like to try the Oreo cheesecake crust, click here for that recipe, as well!