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Basic Cheesecake

Recipe Name: 
Basic Cheesecake
Picture: 
basiccheesecakeban.jpg
Description: 

Creamy vanilla cheesecake, waiting to be topped with your favorite fruit

Yield: 

8 servings

Ingredients: 

12 ounces cream cheese, softened
4 ounces (1/2 cup) sour cream
3/4 cup sugar
2 eggs
1 teaspoon vanilla
one 9-inch graham cracker crust*

Instructions: 

1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.

2. Pour into crust and bake for 45 minutes at 350 degrees. Remove from the oven and let cool.

3. Chill for at least 4 hours or up to two days before serving. Top with fruit topping (photo shown with cherry topping), whipped cream, or just eat plain!

Plain cheesecake, for the true cheesecake lover!

 

Cheesecake with cherry topping: too delicious for words!
Additional Notes: 

*You can make your own crust by combining 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Press into the bottom of your dish and fill as directed.

This basic cheesecake recipes was one of the first recipes we added to this website! It's easy and delightfully creamy.

We've expanded our cheesecake recipe section considerably, so be sure to check out our other great cheesecake recipes! :)

Preparation Time: 

10 minutes

Cooking Time: 

45 minutes

Tammy's Review: 

Absolutely delicious! This vanilla cheesecake is one of my favorites. I personally like cherries on top best. It's good plain, too! And very easy to make. If you're new to cheesecake-making, I suggest trying this recipe! Rated: 10/10

Average vote based on 8 reviews.
10
out of 10
User Reviews
10
out of 10
Delicious and easy to make (even for novices)

This cheesecake is a hit! I made it for a friend's birthday party and she said it was better than the cheesecake her boyfriend made her! :-) (Apparently, he is a very good cook). I've never made cheesecake before and found this incredibly easy. I topped mine with freshly sliced strawberries and blueberries to add flavor and decoration. Thank you, Tammy for a wonderful recipe! I will definitely be making this again.



10
out of 10
Great!

I made this cheesecake for my daughter's birthday this week, and my husband and I are sharing the last piece as I type. It was a breeze to make, and it tastes wonderful! I'll definitely be making this again.



10
out of 10
Fabulous

All I can say about this is WOW! I made this for a birthday at work and it's awesome! The texture is light and fluffy, it's not too rich but has a great flavor! I will make this one many more times in the future!



10
out of 10
surprisingly easy!

and good! But that wasn't a surprise. I could tell from the pictures it'd be good.:-P Yum, yum. We had this with blueberries on top and it tasted just like slices of blueberry cheesecake we used to get at a small town cafe where we used to live. Only better. (My husband said so so it must be true.)



10
out of 10
so proud

I couldn't believe that I had made a cheesecake. Its one of those recipes that scared me. I was so proud of myself. It was really yummy. Not too sweet, and just so creamy.



10
out of 10
Delicious!

My family is VERY PICKY about their cheesecakes. In fact, we rarely buy cheesecake, as we make our own New York style family recipe.

For the 4th of July, I made Tammy's cheesecake pie to the ravings of my family! It was delicious! Perfect consistency, dense texture. I had to adjust the cooking temp and time for our convection oven and have since made another to sell by the slice in our bakery.



10
out of 10
Quick & Easy, Exquisite Texture and Tangy Flavor make this simple Cheesecake a Winner (10/10)

I am a picky chef. I have a vision for my recipes, and cheesecake is no different. It needs to be dense and solid when it sets up while remaining moist, it should have a rich tangy flavor, and ideally it should be quick and simple to make.

This recipe meets all those criteria. While I enjoy making fancier cheesecakes (see my Dark Chocolate Cheesecake!) sometimes you want to get back to basics--while not sacrificing any of the robust flavor cheesecakes are known for. This recipe meets that description to a 't'.

Two preperation variations to try. One is to place a small dish of bottled water on the bottom rack of the oven to increase the humidity of the oven. The other is when the cheesecake has finished cooking turn off the oven and open the oven door, but don't remove the cake. Let it sit in the oven for 15 minutes before removing and putting on a cooling rack. Any way you cut it, this recipe is a champ and sure to please the pickiest cheesecake fans.



10
out of 10
10/10

Please see my review at the end of the recipe. Thanks! ~ Tammy