The Easiest Cheesecake
A creamy, rich cheesecake with a buttery graham cracker crust that requires no water bath or complicated techniques.
Equipment
Ingredients
Crust
graham crackers (crushed)
200 g
butter (melted)
100 g
Filling
cream cheese (room temperature)
600 g
granulated sugar
150 g
eggs (room temperature)
3 piece
heavy cream
200 ml
vanilla extract
5 ml
Instructions
Prepare the crust
Crush graham crackers and mix with melted butter to form the base.
Press crust into pan
Press the crust mixture evenly into the bottom of a springform pan.
Mix the filling
Beat cream cheese with sugar, then add eggs one at a time, followed by cream and vanilla.
Bake the cheesecake
Pour filling over crust and bake until edges are set but center is slightly jiggly.
Cool the cheesecake
Turn off oven and let cheesecake cool gradually inside with door slightly ajar.
Original recipe
Storage
Store covered in refrigerator. Bring to room temperature 30 minutes before serving for best texture.
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