Cheesecake might sound tricky to make, but it’s actually pretty simple. With just a few common ingredients and some basic steps, you can pull off a creamy, smooth dessert that tastes like it came from a bakery. No special skills needed if you can stir and use an oven, you’ve got this. This recipe is great for beginners or anyone who just wants a low-stress, tasty treat.
Ingredients
Crust:
- 1½-2 cups (180-240 g) graham cracker crumbs
- ½ cup (115 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling:
- 3 packages (8 oz each) cream cheese, softened to room temperature
- ¾-1 cup (90-120 g) powdered sugar
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream (30-35% fat), cold
Preparation Steps
1. Prepare the Crust
In a medium bowl, combine 1½-2 cups (180-240 g) graham cracker crumbs, melted butter, and ¼ cup (50 g) granulated sugar. Mix until the crumbs resemble wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan using the back of a spoon or a flat-bottomed glass. Place the crust in the refrigerator to chill while preparing the filling.
2. Make the Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1-2 minutes. Add ¾-1 cup (90-120 g) powdered sugar and vanilla extract; continue beating until well combined, about 1 minute.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form (firm but not curdled), about 2-3 minutes. Gently fold the whipped cream into the cream cheese mixture with a spatula until fully incorporated.
3. Assemble the Cheesecake
Spoon the filling over the prepared crust, starting from the edges and working inward to avoid air pockets. Smooth the top with a spatula. Cover with plastic wrap and refrigerate the cheesecake for at least 6 hours, or until set.
4. Serve
Once set, run a knife around the edges of the cheesecake and remove it from the springform pan. Slice with a sharp knife, dipping it in hot water and wiping between cuts for clean slices. Serve as is or top with fresh berries, fruit compote, or other desired toppings. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months, wrapped tightly in plastic wrap and foil.
Conclusion
This cheesecake recipe keeps things simple. No baking, no complicated steps just basic ingredients and clear instructions. It’s something anyone can make without much effort.You can stick with the plain version or add toppings if you want. Either way, it works for everyday desserts or when you need something quick for guests. This recipe does the job if you’re looking for a straightforward way to make cheesecake at home.
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