Creamiest Cheesecake
A foolproof recipe for baking a creamy cheesecake without the hassle of a water bath.
Ingredients
For the crust
- 1 cup graham crackers, crushed or cookies of your choice
- 5 tablespoons butter, melted to bind the crust
For the filling
- 16 ounces full-fat cream cheese, softened Use Philadelphia for best results
- 1 cup sugar
- 4 large eggs Add one at a time
- 1 teaspoon vanilla extract Use real vanilla for best flavor
- 1 tablespoon lemon juice Optional for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until evenly mixed.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Bake the crust for about 8-10 minutes until set and slightly golden.
Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add sugar and continue mixing until well combined.
- Add eggs one at a time, mixing on low speed just until blended.
- Stir in vanilla extract and lemon juice until smooth.
- Pour the filling over the baked crust.
Baking
- Bake in the preheated oven for 45-50 minutes until the edges are set but the center is still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to cool in the oven for an hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Skip the water bath technique for an easier process. Always let ingredients come to room temperature before mixing. Freezing cheesecake is possible; wrap tightly and thaw in the fridge overnight. Avoid adding fresh toppings until after thawing.