A truly easy cheesecake recipe, this classic baked cheesecake is made up of a buttery cookie crust and filled with a simple combination of cream cheese, eggs and sugar for a perfectly delicious, classic cheesecake.
If you are new to cheesecake baking or would like a very simple and basic cheesecake recipe, this is a classic recipe for you.
The ingredients are as basic as they can get for a cheesecake, and once you get it right, you can customize it to any flavor you like. Add some lemon zest for a citrus cheesecake or top it with any fruits fillings for a delicious strawberry cheesecake or blueberry cheesecake. You can even give it a simple drizzle of salted caramel or melted chocolate for a even more delicious cheesecake!
Easy Cheesecake Recipe
Here is the full printable version of my easy cheesecake recipe. And while you are at it, don’t forget to read up my cheesecake recipe notes just below it. With the right recipe and techniques, you can bake the best cheesecake every single time!
Easy Cheesecake Recipe
By Decorated Treats, November 17, 2019
A truly easy cheesecake recipe, this classic baked cheesecake is made up of a buttery cookie crust and filled with a simple combination of cream cheese, eggs and sugar for a perfectly delicious cheesecake.
Break the cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the castor sugar and butter and mix until all the ingredients are well combined.
Transfer the crust mix into a parchment paper lined 7 inches round spring form pan and press it down evenly and firmly. Set aside.
In a separate bowl, beat cream cheese until smooth for 30 seconds.
Scrap the sides of the bowl, add the sugar and vanilla essence beat again for 20 seconds.
Add in both the eggs. Beat for about 10 seconds until the eggs are well combined. Scrap the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
Pour the batter into the prepared crust and bake in a water bath for 45 minutes at 160 degrees Celsius. When done, the sides should be firm and the centre of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
Keep leftovers refrigerated.
Easy Baked Cheesecake - Success Factors
Make sure the oven temperature is not too hot. Cheesecakes are best baked in slightly lower temperatures compared to other cakes and a general rule of thumb is to lower the temperature by 10 degrees Celsius than the temperature you use to bake normal cakes.
Do not over beat the batter. If you notice in the recipe above, I have specifically mentioned the amount of time for each beating step. Over beating the batter can cause too much of air to be trapped in the batter and when you bake, these air bubbles will cause your cheesecake to have unsightly bubbles on the surface.
Place the cake in the lowest rack in the oven. That way, the top of the cake does not get too browned and does not crack.
Bake the cheesecake in a water bath. Also known as bain marie, what the water bath means is baking with a dish of water placed in the oven. The main intention of a water bath is to help keep the oven moist while baking and this helps for cakes such as cheesecakes from drying out and cracking while baking. If you are using a spring form pan, simply wrap the bottom of the pan with foil and place the tin in a baking dish filled with water, making sure the water level is lower than the foil you wrapped around your cake tin. The other way, which I have explained (with images) in the 'how to make a cheesecake' section below, is to use place your spring form pan (unwrapped) into a slightly larger cake pan and placing both into another larger baking dish filled with water.
If you oven comes with a fan function, disable the fan function. This helps in avoiding cracks as well.
To avoid over baking, check that the cake is done by pressing the sides lightly. It should be firm to the touch but the center should still be wobbly. Switch the oven off and let the cake rest in the oven for 10 to 15 minutes. The cake will continue to cook as it cools down. Cooking the cake too long can turn its texture rubbery. Also, letting it cool down slowly in the oven helps avoid sudden temperature change that could also cause your cheesecake to crack.
If you wish to bake a larger cake, double the recipe above and bake it in a 9 inch round tin and add 10 minutes to the indicated baking time.
How to Make Easy Baked Cheesecake
Here is the step by step guide on how to make this classic cheesecake.
Start by preparing the cake tin. Spring form pans are the best as trying to flip a cheesecake out of a normal cake tin can be quite disastrous. For easy transferring of the cheesecake into a serving plate, line the bottom of the cake tin with parchment paper.
Next, get the crust ready. crush your cookies to a fine crumb. Add in the sugar, give it a quick mix and add in the melted butter.
Mix well and press the wet crumbs evenly into your cake tin. You can use the back of your spoon to do this or use the back of a glass or measuring cup to help with the even distribution of the crust. Once the crust is done, set it aside.
In a deep bowl, add the cream cheese and beat until it is creamy. In creaming the cheese, the time taken would depend on the temperature of the cheese. If it is cold, you would need a longer time, if warmer, a short time would be sufficient. Rule of thumb is to not over beat it, approximately 30 seconds will do. If the cheese looks creamy with tiny specks of cheese in it, that is good enough.
Scrap the sides of the bowl, add the sugar and vanilla essence and beat for approximately 20 seconds.
Scrap the bowl again. Add both eggs and beat for another 10 seconds until the eggs are incorporated. Scrap the sides of the bowl and give the batter a final round of 10 seconds of mixing. If you over beat the batter, you will start seeing lots of air bubbles in the batter. If this happens, your cheesecake will still be good but with lots of bubbles on the surface.
Pour batter in the prepared crust. Level the top.
For the water bath, fill a large baking dish with water. Place another cake tin in it and finally put the spring form pan in. This way, the water will not seep into the spring form pan. If you don't have the right sized baking tin to put your spring form pan into, you can always wrap the sides of your spring form pan securely with foil and then place it directly into the water filled baking dish.
Bake the cake on the lowest rack in your oven until the sides are firm and the middle is still wobbly. Let the cake rest in the oven for about 10 minutes before removing it from oven. Loosen and remove the sides of the cake pan but not the bottom.
Refrigerate for at least 4 hours (or overnight). If you wish to remove the bottom of the cake pan, do it after the chilling the cake. That way, the crust will be firm and not break as you slide the cake (with the parchment intact) onto a serving plate or cake board.
Garnish with whipped cream and sprinkles if you wish.
Easy Cheesecake Recipe
And that is pretty much all I have for you on my easy cheesecake recipe. Try it and let me know how it goes!
This classic, New York cheesecake recipe is probably the only cheesecake recipe you ever need - a lovely buttery crust filled with tangy cheese filling and topped with plain sour cream - the most perfect combination for a cheesecake!
This classic, New York cheesecake recipe is probably the only cheesecake recipe you ever need - a lovely buttery crust filled with tangy cheese filling and topped with plain sour cream - the most perf…
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