Inside:Get a deliciously straightforward cheesecake recipe (no bitter cream) made with easy elements. An ideal dessert for friends or an everyday ol’ weeknight.
When it involves cheesecake,are you Team Soft &Smooth or Team Rich &Dense?
I’m Team Rich &Dense myself. To me,one of the best cheesecake could be very chilly,wealthy,and candy with a buttery graham cracker crust.
This traditional cheesecake recipe with no bitter cream can also be easy sufficient for first time cheesecake bakers to make.
Equipment you want for this cheesecake recipe
- 9-inch Springform pan:A springform pan is a spherical pan with sides and backside that detach. The sides are normally held on with a latch.
- Hand mixer or standing mixer:You’ll use this to mix the filling.
- Food processor (non-compulsory):This makes it fast to prep the graham cracker crust. I really use my mini meals chopper for this job. But you can too place the graham crackers in a plastic bag and crush with a rolling pin or mallet as an alternative.
Ingredients you want for the graham cracker crust
- Graham crackers:I take advantage of common graham crackers,however chocolate could be good too. You’ll want 9 full sheets.
- Sugar:Use white sugar right here,and be at liberty to make use of much less for much less sweetness.
- Melted butter:This helps the crust maintain collectively and provides the crust a wealthy taste and texture.
Ingredients you want for the cheesecake filling
- Cream cheese:Use common,full-fat cream cheese. I want the Philadelphia model (FYI:as a lot as I really like ALDI,I’m not a fan of their store-brand cream cheese)
- Eggs:Use massive eggs right here.
- Sugar:Use white granulated sugar.
- Vanilla extract:I want actual vanilla extract,however imitation works too.
- Lemon juice:Fresh offers one of the best taste,however bottled is okay too. If you want your cheesecake very lemony,grate a few of the lemon zest and mix into the batter too.
How to make the graham cracker crust
Pulverize the graham crackers in a meals processor (or by hand by putting them in a plastic bag and smashing with a rolling pin or mallet) till they turn into graham cracker crumbs. Add the sugar and melted butter and course of or stir till blended. I like to make use of my mini meals chopperfor this (in case you use this,you’ll simply must course of half the crumbs,then add the remainder of the graham crackers and course of all of them collectively).
Dump the graham cracker crumb combination into your 9-inch springform pan (with the edges locked on). Press crumb combination onto the underside and up the facet of the springform pan about an inch utilizing your fingertips (or with the underside of a small glass or measuring cup).
Bake the crust at 350 levels for 10 minutes.
How to make the cheesecake filling
In a medium bowl,beat the cream cheese with a hand mixer or stand mixer till delicate. Then add the elements separately,beating properly after every addition. Scrape the edges of the bowl with a rubber spatula and beat the combination for 5 minutes,till it’s mild and fluffy.
Pour the cheesecake batter into the baked crust and return to the oven. Bake for 35 minutes or till the edges look set however the center continues to be wiggly. The prime might brown barely,and that’s okay. Just don’t over-bake,or it is going to be dry.
Let the cheesecake cool fully on a wire rack,then cowl with aluminum foil or plastic wrap and chill within the fridge till very chilly.
When able to serve,take away the edges of the pan,reduce into slices with a pointy knife,and serve with whipped cream,contemporary fruit like strawberries,chocolate or caramel sauce,or one other favourite cheesecake topping.
How to make do-it-yourself whipped cream
- Chill a glass bowl,beaters,and whipping cream within the fridge till very chilly.
- Place 1/2 cup whipping cream and a couple of teaspoons sugar within the glass bowl and beat on medium velocity till stiff peaks kind (if you elevate your beaters out of the cream,the cream needs to be formed in peaks that maintain their form,not drip off).
- Serve whipped cream instantly or retailer leftovers in an hermetic container within the fridge for 1-2 days (it received’t maintain its form past that).
Questions about cheesecake
How do you retailer leftover cheesecake?
The easiest method I’ve discovered is to place the edges of the springform pan again on,then cowl the pan with foil or plastic wrap. Store within the fridge.
How lengthy does leftover cheesecake final?
Keep leftover cheesecake refrigerated. For finest outcomes,eat leftovers inside 3-5 days.
Is this recipe thought of a New York cheesecake?
No,New York-style cheesecake is usually made utilizing bitter cream and/or heavy cream.
Help! My cheesecake cracked whereas baking.
To forestall cracks,bake your cheesecake in a water bathtub (referred to as a “bain marie”). This includes wrapping the underside and sides of the pan in aluminum foil after which setting it down inside an even bigger pan (equivalent to a roasting pan) and pouring in about an inch of scorching water. Here are directions for making a water bathtub from Taste of Home. The water bathtub permits for a gentler bake.
Full disclosure:I’m lazy and don’t do that,which is why you’ll see little cracks in mine. This doesn’t hassle me. If yours cracks,you possibly can at all times cowl it up with an enormous dollop of do-it-yourself whipped cream and a pile of berries!
Recipe card for Easy Cheesecake (No Sour Cream)
Easy Cheesecake Recipe (No Sour Cream)
Yield:
8 servings
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
With simply 5 easy elements and no bitter cream,this cheesecake recipe bakes up wealthy,dense,and candy. A crowd pleaser for positive!
Ingredients
- 9 sheets graham crackers
- 1 cup white sugar (divided)
- 5 tablespoons butter (melted)
- 2 eight-ounce blocks cream cheese (softened to room temperature)*
- 2 massive eggs
- 1 teaspoon vanilla extract
- 1 teaspoon contemporary lemon juice
Instructions
- Preheat oven to 350 levels F.
- Place graham crackers in meals processor and course of till you get small crumbs (or place graham crackers in a plastic bag and crush with a rolling pin or mallet). Add 1/4 cup sugar and melted butter and course of or stir till blended.
- Dump crust combination right into a 9-inch springform pan (with the edges on) and pat together with your fingers or the underside of a glass or measuring cup,bringing the crust up about an inch on the edges. Make positive the crust is even throughout the underside.
- Bake crust in preheated oven for 10 minutes.
- While crust is baking,place cream cheese in a medium bowl and beat till fluffy.
- Add eggs separately,beating properly after each. Add remaining 3/4 cup granulated sugar and beat properly. Add vanilla and lemon juice and beat properly. Scrape sides of bowl with a rubber spatula then beat combination for 5 minutes,till delicate and fluffy.
- When crust is out of the oven,pour filling into crust. Smooth out the highest together with your spatula. Return to the oven and bake for 35 minutes. The edges will look set,however the center will nonetheless be jiggly. The prime could also be slightly bit browned.
- Cool fully on a wire rack. Cover with aluminum foil or plastic wrap and chill within the fridge till chilly.
- Slice cheesecake with a pointy knife and add a dollop of whipped cream,berries,or chocolate or caramel sauce to every piece.
Notes
*I want utilizing Philadelphia model cream cheese (unique,not low-fat)
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Nutrition Information:
Yield:8
Serving Size:1
Amount Per Serving:
Calories:451Total Fat:30gSaturated Fat:17gTrans Fat:0gUnsaturated Fat:10gCholesterol:123mgSodium:331mgCarbohydrates:41gFiber:1gSugar:31gProtein:6g
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