Get ready to become the dessert hero of your family and friends with Ray's Super Easy Basic Cheesecake - a foolproof recipe that transforms ordinary ingredients into a creamy, dreamy masterpiece that will have everyone begging for seconds! Whether you're a baking novice or a seasoned pro, this cheesecake is so simple and delicious, you'll wonder why you ever bought store-bought desserts. Prepare to impress with minimal effort and maximum flavor in just 75 minutes!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan, creating an even crust. Use the back of a spoon or the bottom of a measuring cup to compact the crust.
- In a large mixing bowl, beat the cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add 1 cup of sugar to the cream cheese, continuing to beat until well incorporated and no lumps remain.
- Add eggs one at a time, mixing on low speed after each addition. Be careful not to overmix, which can cause the cheesecake to crack.
- Stir in the vanilla extract, mixing until just combined.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 60 minutes.
- The cheesecake is done when the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
- To serve, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform ring.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath or place a pan of water on the bottom rack to prevent cracking and create a moist baking environment.
- Don't overmix the batter, especially after adding eggs, to keep the cheesecake light and creamy.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause cracking.
- For clean, perfect slices, use a hot knife (run under hot water and wiped dry) when cutting.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to set perfectly.
- Optional: Top with fresh berries, whipped cream, or a drizzle of chocolate sauce for extra indulgence!
Nutrition Facts
Calories: 510kcal
Carbohydrates: 35g
Protein: 11g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 180mg
