Cheesecake Recipe – Creamy, Sweet, and Easy to Make

Cheese Cake Recipe

Cheesecake is one of the most loved desserts in the world.

It’s rich, creamy, and has just the right balance of sweet and tangy flavor.

Whether you’re making it for a birthday, a dinner party, or just to enjoy at home, a good cheesecake always feels special.

The great news?

You don’t need to be a professional baker to make it.

This classic baked cheesecake recipe is easy to follow, uses basic ingredients, and comes out perfect every time.

Why You’ll Love This Cheesecake

This cheesecake is smooth, creamy, and not too sweet.

The crust is buttery and crunchy, made from crushed graham crackers or biscuits.

The filling is rich and soft, with a mild vanilla flavor.

When it bakes, it becomes slightly golden on top but stays soft in the middle.

You can serve it plain, or add toppings like fresh berries, whipped cream, or fruit sauce.

No matter how you serve it, it’s always a crowd-pleaser.

Start Making Ingredients

Ingredients

This recipe makes a 9-inch round cheesecake, enough for 8–10 slices.

For the crust:

  • 1 and 1/2 cups (150g) crushed graham crackers or digestive biscuits
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (115g) melted unsalted butter

For the filling:

  • 4 packages (each 8 oz or 225g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs (room temperature)
  • 2 tablespoons all-purpose flour
  • Zest of 1 lemon (optional, for extra flavor)

Optional toppings:

  • Fresh strawberries or blueberries
  • Whipped cream
  • Fruit sauce or jam

Step by Step Instructions

Step 1: Make the Crust

Start by preheating your oven to 325°F (160°C).

To make the crust, combine the crushed graham crackers (or biscuits), sugar, and melted butter in a bowl.

Mix until everything is coated and the mixture looks like wet sand.

Pour the crust mixture into a 9-inch springform pan.

Use the back of a spoon or a flat-bottomed cup to press it evenly into the bottom of the pan.

Bake the crust for 10 minutes in the preheated oven.

This helps it become firm and gives it a nice toasted flavor.

Once baked, take it out and let it cool while you prepare the filling.

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Step 2: Beat the Cream Cheese

In a large mixing bowl, add the softened cream cheese.

Use a hand mixer or stand mixer on medium speed to beat the cream cheese for about 2–3 minutes, until it’s smooth and creamy.

Make sure there are no lumps left.

Scrape down the sides of the bowl with a spatula as you go, so everything mixes evenly.

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Step 3: Add Sugar, Sour Cream, and Vanilla

Now add the granulated sugar, sour cream, and vanilla extract to the cream cheese.

You can also add lemon zest at this stage if using.

Mix on medium speed until everything is fully combined and the mixture looks thick and smooth.

Be careful not to overmix, as too much air can cause cracks while baking.

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Step 4: Add the Eggs and Flour

Add the eggs one at a time.

Beat on low speed after each egg just until it’s mixed in. Don’t rush this step.

Finally, add the flour and mix until just combined.

The flour helps the cheesecake set and stay together when sliced.

At this point, the batter should be creamy and thick.

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Step 5: Bake the Cheesecake

Pour the filling into the cooled crust and smooth the top with a spatula.

Place the pan on a baking tray to catch any drips.

Bake in the preheated oven at 325°F (160°C) for about 55–65 minutes.

The edges should look set, but the center should still jiggle slightly when you gently shake the pan.

That’s how you know it’s done.

Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.

This helps it cool slowly and prevents cracking.

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Step 6: Chill Before Serving

After the cheesecake cools in the oven, take it out and let it come to room temperature on the counter.

Then cover it and place it in the fridge for at least 4 hours, or overnight if possible.

Chilling makes the texture smooth and helps the flavor develop.

Before serving, run a knife around the edge of the cheesecake and gently remove the sides of the springform pan.

Add your favorite toppings just before slicing and serving.

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Helpful Tips for Perfect Cheesecake

Don’t Overmix

Mix just until the ingredients are blended.

Overmixing adds air, which can cause the cake to puff up and crack.

Use Room Temperature Ingredients

Soft cream cheese and eggs mix better and give a smoother texture.

Cool Slowly

Let the cheesecake cool in the oven with the door open to prevent cracks on top.

Use a Springform Pan

This makes it easier to remove the cheesecake without damaging the crust.

Topping Ideas

Here are a few fun ways to decorate your cheesecake:

  • Top with fresh strawberries and a drizzle of honey
  • Spread a layer of raspberry or blueberry jam
  • Pipe whipped cream around the edges
  • Sprinkle chocolate chips or cocoa powder on top

Final Thoughts

Making a cheesecake at home doesn’t have to be hard.

This simple recipe gives you a rich, creamy dessert that tastes just like a bakery-style cheesecake.

With only a few basic ingredients and a little patience, you can create a treat that your friends and family will love.

So the next time you want a special dessert, give this cheesecake recipe a try.

You might be surprised at how easy—and how delicious—it really is.