This is seriously the best cheesecake ever! So creamy and smooth.

You can add fresh fruit, caramel sauce, raspberry sauce, chocolate sauce, strawberry sauce, whipped cream, chopped cookies, or chopped candy to make this cheesecake even that much better.

Before I started baking, cheesecakes were to intimidating for me to make. I finally got over my fear a fews years ago and made my first cheesecake. It was soOooo easy and it turned out great!

The graham cracker crust is so easy to make and it is the best part of the cheesecake in my opinion. If I had it my way I would double it to make a thicker crust. Anyway, you only 3 ingredients! You just toss all 3 ingredients into a food processor and let it do all the work for you. Then for the cheesecake filling, all you have to do is combine all the ingredients in one bowl and bam your are almost done. Eazy Peazy!

Next, just pop the cheesecake in the oven with a hot water bath and let it do its magic for about an hour. I think the hardest part about making a cheesecake is knowing when it is done. The cheesecake is done when it slightly wobbles if you gently shake the pan. Last but not least, always let your cheesecake cool down (slowly) before you refrigerate it. In the end you should have one dynamite dessert!

How To Make Easy Classic Cheesecake

First, gather all your ingredients.

FOR GRAHAM CRACKER CRUST:

• 1 & 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

FOR THE CHEESECAKE:

• 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice
• 3 large eggs, at room temperature

FOR THE TOPPINGS (Optional):

• Fresh fruit
• Salted caramel
• Strawberry compote
• Sweet whipped cream (recipe below)

FOR THE GRAHAM CRACKER CRUST:

Preheat oven to 350°F degrees and place the oven rack on the lower-middle position.

Using a food processor, pulse the graham crackers into fine crumbs.

Place graham cracker crumbs into a medium bowl and mix in sugar and melted butter until well combined.

Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Bake for about 8 minutes. Remove from the oven and allow the crust to slightly cool.

FOR THE FOR CHEESECAKE:

Using a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the cream cheese and sugar until the mixture is smooth and creamy, about 2 minutes.

Add the sour cream, vanilla, and lemon juice then beat until fully combined.

Add the eggs one at a time, beating after each addition until just blended. DO NOT OVER-MIX! If you over mix the cheesecake might deflate and/or cracking when it is cooling.

Wrap the aluminum foil around the springform pan.

Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer.

Place the pan inside of a large roasting pan. Place the roasting pan in the oven and then pour 1 inch of hot water in the roasting pan for the water bath.

Bake cheesecake for 60-70 minutes or until the center is almost set.

The center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Tips  & Tricks:

• If you notice the cheesecake browning too quickly on top, tent it with aluminum foil halfway through baking.
• Make sure to use room temperature ingredients.
• Do not over-mix the cheesecake batter.
• Bake in a 1 inch water bath.
• Once the cheesecake is done baking turn off the oven, crack the door, and leave the cheesecake in the oven for 1 hour. Then remove the cheesecake from the oven and cool completely at room temperature.
• This cheesecake can be made the day before.
• Freeze for up to 3 months, then thaw overnight in the refrigerator before serving. Make sure you cool the cheesecake on the counter before freezing. Do not freeze cheesecake with any toppings.
• You also can wrap individual slices with plastic wrap and place in a ziplock bag and store in the freezer. Once you are ready to eat, take a slice(s) out of the freezer and let it sit out for a few minutes before eating.
• Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
• Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Easy Classic Cheesecake

Adapted from Sally's Baking Addition

By: Tammie

• July 11, 2019
• 12
• 9 hr 45 min
• Print this

Ingredients

• FOR THE GRAHAM CRACKER CRUST:
• 1 & 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
• 5 Tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• FOR THE CHEESECAKE:
• 4 (8-ounce) blocks full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 cup full-fat sour cream, at room temperature
• 1 teaspoon pure vanilla extract
• 2 teaspoons fresh lemon juice
• 3 large eggs, at room temperature
• TOPPINGS (optional):
• Fresh fruit
• Salted caramel
• Strawberry compote
• Sweet whipped cream

Directions

Step 1

FOR THE GRAHAM CRACKER CRUST: Preheat oven to 350°F degrees and place the oven rack on the lower-middle position.

Step 2

Using a food processor, pulse the graham crackers into fine crumbs.

Step 3

Place graham cracker crumbs into a medium bowl and mix in sugar and melted butter until well combined.

Step 4

Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Step 5

Bake for about 8 minutes. Remove from the oven and allow the crust to slightly cool.

Step 6

FOR THE FOR CHEESECAKE: Using a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the cream cheese and sugar until the mixture is smooth and creamy, about 2 minutes.

Step 7

Add the sour cream, vanilla, and lemon juice then beat until fully combined.

Step 8

Add the eggs one at a time, beating after each addition until just blended. DO NOT OVER-MIX! If you over mix the cheesecake might deflate and/or cracking when it is cooling.

Step 9

Wrap the aluminum foil around the springform pan.

Step 10

Pour the cheesecake batter on top of the crust. Use a rubber spatula or spoon to smooth it into an even layer.

Step 11

Place the pan inside of a large roasting pan. Place the roasting pan in the oven and then pour 1 inch of hot water in the roasting pan for the water bath.

Step 12

Bake cheesecake for 60-70 minutes or until the center is almost set. The center of the cheesecake will slightly wobble if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven in the water bath as it cools down for 1 hour. Remove from the oven and water bath, then cool cheesecake completely at room temperature. Then refrigerate the cheesecake for at least 4 hours or overnight.

Step 13

Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.

Step 14

Serve cheesecake with desired toppings. Cover and store leftover cheesecake in the refrigerator for up to 5 days.