Simple Cheesecake Recipe

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 5 hours (including chilling)
Servings: 8–10
Difficulty: Easy

Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan or line the bottom with parchment paper.
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture is well combined and sandy in texture.
Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed cup to compact it firmly. Bake for 8–10 minutes until slightly golden. Remove from oven and allow to cool slightly.
In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2–3 minutes.
Gradually add the sugar and continue mixing until fully incorporated. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream or heavy cream until the batter is smooth and silky.
Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula. Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 40–50 minutes, until the edges are set and the center slightly jiggles when the pan is shaken. Avoid overbaking to keep the cheesecake creamy.
Turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for 1 hour to prevent cracks.
Refrigerate for at least 4 hours or overnight for the best texture and flavor.
When ready to serve, carefully remove the sides of the springform pan. Garnish with fresh berries, fruit compote, or a drizzle of chocolate if desired.

Use digestive biscuits or chocolate cookies for the crust instead of graham crackers.
Add 2–3 tbsp lemon juice or zest to the filling for a citrusy twist.
Mix in 100 g (1/2 cup) chocolate chips or swirl caramel sauce for extra indulgence.
Substitute Greek yogurt for sour cream for a lighter version.

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