Simple Homemade Plain Cheesecake Recipe
Look no further for a creamy, silky smooth, delicious homemade plain cheesecake recipe. This will be your go-to recipe for any occasion or a starter recipe for your favorite topping. How about pairing it with a decadent strawberry sauce that will bring out the richness of this cheesecake?
There are several plain cheesecake recipes; you only need to master one that will become your favorite. Once you have done so, you can add your favorite toppings and create a dessert that everyone will love.
Plain cheesecake will give you more options for toppings; adding fresh fruits is also a great way to enjoy this wonderful dessert. The only thing left to remember when mastering a cheesecake recipe is patience.
A true baker will tell you you must be patient to make cheesecake. No rushing, and never disregard good baking tips, such as ensuring all the ingredients are at room temperature. This is crucial for making the best silky and smooth cheesecake.
The ingredients you will need for the Plain Cheesecake Recipe
- Graham Crackers: If you can buy Graham Crackers without cornstarch or corn syrup. This is especially good for anyone with corn allergies.
- Sugar: organic sugar if you can.
- Unsalted Butter: this is better for mixing the Graham Crackers.
- Cream Cheese: choose a good brand. It does make a difference. A few store brands are great options as well.
- Eggs: extra large and brown eggs if you can. This will make a huge difference in taste.
- Sour Cream: for silkiness and smoothness.
- Lemon Zest: for flavor. You can also use lemon extract if you don’t have lemons.
- Vanilla Extract: storebought or homemade. This is a must for cheesecake recipes.
- Topping of choice: cherry, strawberry, blueberry, rhubarb, chocolate, or fresh fruits.
Additional and Optional Ingredients:
I often play around with flavorings, and the ingredients below are my favorite options or add-ons to my cheesecake recipes. Mix and match any of the options below to give your cheesecake a different taste.
- Almond extract
- Lemon Extract
- Rum Barbancourt
- Orange Liquor
- Hazelnut Liquor
How to make the plain cheesecake recipe.
First, decide whether to bake the cheesecake with or without a water bath or bain-marie.
One of the secrets to making a creamy cheesecake is using a water bath, also known as the Bain-Marie method. A water bath is simply water added to a deep roasting pan to help the cheesecake bake.
The most important instruction is to ensure that the butter cream cheese, eggs, and sour cream are at room temperature, meaning that you must leave them on your countertop for a while before starting the recipe.
- First, preheat the oven to 350 degrees F (175 degrees C).
- Crush the crackers into smaller pieces. Use a ziplock bag and a kitchen mallet to crush the cracker gently. Alternatively, use a food processor.
- Melt the butter in the microwave for a couple of minutes.
- Combine graham cracker crumbs, sugar, melted butter, and salt in a medium bowl. Press the mixture evenly into the bottom of a 9-inch springform pan and bake for 8 minutes. Cool to room temperature.
- Using a mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth. Reduce the speed, and gradually add the sugar until light and fluffy. Beat eggs one at a time, then stir in vanilla and lemon zest. Fold in sour cream, lemon zest, and vanilla extract. Mix thoroughly and pour the batter into the cooled crust.
- Not using a water bath, place the pan onto a sheet pan and bake the cheesecake for about 50 – 55 minutes. The cake will not be completely set in the center. Let the cake sit at room temperature. Wrap the cake and store it overnight in the refrigerator. When ready the next day, top the cheesecake with your favorite topping and enjoy.
- Using a water bath: Pour batter into the prepared pan. Place pan in a larger baking dish. Pour boiling water into the baking dish to come halfway up the sides of the pan. Bake in preheated oven for 60 minutes or until the center is somewhat set. Turn off the oven and let the cheesecake cool for 30 minutes with the door open. Remove from oven and let cool completely on a wire rack. Cover and refrigerate for at least 4 hours or overnight before serving.
How to Store Cheesecake
Cheesecake should always be stored chilled in the refrigerator. Cover the cheesecake with aluminum foil or place it in a cake storage container. You should also avoid leaving the cheesecake out for more than 4 hours.
Can I Freeze Cheesecake?
Yes, you can freeze your cheesecake! Most cheesecake recipes will freeze well. Make sure you store it properly. You can also, cut out slices, wrap them in aluminum foil and place them in a freezer ziploc bag for individual servings.
Cheesecake will keep in the freezer for several months. When ready to enjoy your cheesecake, transfer it to the fridge and let it thaw there overnight.
Notes and Tips for the Plain Cheesecake Recipe:
- You can substitute the 1/4 cup of sour for whipped or coconut cream.
- To make a water bath, place a baking dish in the bottom of the oven and fill it with enough hot water to come halfway up the sides of the springform pan. This will help to prevent the cheesecake from cracking.
- If you don’t want to use a water bath, you can also bake the cheesecake on a baking sheet. This will cook the cream cheese batter evenly.
- Let the cheesecake cool completely before placing it into the refrigerator. This will help to set it completely.
Plain Cheesecake Recipe
Ingredients
- 1 1/4 cups graham cracker crumbs about 9 – 10 crackers
- 6 tbsp unsalted butter melted (3/4 stick)
- 4 packages of cream cheese 8 oz each, softened, at room temperature
- 1 1/4 sugar (organic sugar preferably)
- 4 eggs at room temperature
- 1 tsp lemon zest about 1 lemon
- 1 tbsp vanilla extract (homemade preferably)
- 1/4 cup sour cream
Instructions
- Preheat the oven to 350 degrees
To make the crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until moist. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake for 8 minutes. Cool to room temperature.
To make Filling:
- To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 4 – 5 minutes.
- Reduce the speed of the mixer and add the eggs one at a time, mixing well.
- Lower the mixer speed to "stir setting" and add lemon zest, vanilla extract, and sour cream. Mix all ingredients well. Run the mixer on medium-high speed for about 2 minutes.
- Pour the cheesecake mixture into the cool crust and bake in a 350 degree Fahrenheit preheated oven for 55 to 60 minutes depending on the temperature of your oven, it can also be 50 to 55 minutes until the top is slightly brown and the center is almost set.
- Cool on wire rack for 2-3 hours. Cover or wrap with food plastic wrap and refrigerate overnight.
- Remove the pan from the refrigerator. Remove the cake from the springform pan by carefully running a knife around the outside of the cake. Leave the cake on the bottom of the pan for serving if you want.
- When ready to serve, top with fresh fruits, jelly, chocolate, cherry, blueberry or strawberry sauce.
Notes
- You can substitute the 1/4 cup of sour for whipped or coconut cream.
- Cheesecake should always be stored chilled in the refrigerator. Cover the cheesecake with aluminum foil or place it in a cake storage container. You should also avoid leaving the cheesecake out for more than 4 hours.
- Yes, you can freeze your cheesecake! Most cheesecake recipes will freeze well. Make sure you store it properly. You can also cut out slices, wrap them in aluminum foil and place them in a ziploc bag for individual servings. Cheesecake will keep in the freezer for several months. When ready to enjoy your cheesecake, transfer it to the fridge and let it thaw there overnight.
- To make a water bath, place a baking dish in the bottom of the oven and fill it with enough hot water to come halfway up the sides of the springform pan. This will help to prevent the cheesecake from cracking.
- If you don’t want to use a water bath, you can also bake the cheesecake on a baking sheet to avoid spillage.
- Let the cheesecake cool completely before placing it into the refrigerator. This will help to set it completely.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published July 28, 2014.
