Basic Cream Cheese Cheesecake Recipe

Name: Basic Cream Cheese Cheesecake
Prep time: 30 min
Cook time: 93 min
Total time: 123 min
Yield: Serves 1 or more
Ingredients: 1/2 cup (113g) softened butter; 1/2 cup (100g) granulated sugar (for crust) + 1 1/2 cups (300g) granulated sugar (for filling); 1 large egg yolk (for crust) + 2 large egg yolks (for filling) + 4 large eggs (for filling); 1 teaspoon vanilla extract; 1 1/4 cups (150g) all-purpose flour (for crust) + 1/4 cup (30g) all-purpose flour (for filling); 1 teaspoon lemon zest; 3 (8 ounce) packages (850g) cream cheese; 1/4 teaspoon salt; Eggs; Egg Yolks; 1/2 cup (120ml) heavy cream

Indulge in this creamy, dreamy, and not-too-sweet Basic Cream Cheese Cheesecake! This classic recipe is surprisingly easy to make and delivers a perfectly smooth, rich texture. Our step-by-step guide ensures a flawlessly baked cheesecake every time, avoiding common cracking pitfalls. Perfect for dessert lovers of all skill levels!

Prep Time 30 mins

Cook Time 93 mins

Calories 7204.1 kcal

Protein 283g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Basic Cream Cheese Cheesecake

1/2 cup (113g) softened butter
1/2 cup (100g) granulated sugar (for crust) + 1 1/2 cups (300g) granulated sugar (for filling)
1 large egg yolk (for crust) + 2 large egg yolks (for filling) + 4 large eggs (for filling)
1 teaspoon vanilla extract
1 1/4 cups (150g) all-purpose flour (for crust) + 1/4 cup (30g) all-purpose flour (for filling)
1 teaspoon lemon zest
3 (8 ounce) packages (850g) cream cheese
1/4 teaspoon salt
Eggs
Egg Yolks
1/2 cup (120ml) heavy cream

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How to Make Basic Cream Cheese Cheesecake

**Crust:**
Preheat oven to 350°F (175°C).
In a medium bowl, cream together 1/2 cup (113g) softened butter and 1/2 cup (100g) granulated sugar until light and fluffy.
Beat in 1 large egg yolk and 1 teaspoon vanilla extract.
Gradually add 1 1/4 cups (150g) all-purpose flour and 1 teaspoon lemon zest, mixing until the dough just comes together.
Grease the bottom only of a 9-inch springform pan.
Press the dough evenly into the bottom of the prepared pan.
Bake for 5-7 minutes, or until lightly golden.
Let cool completely before greasing the sides of the pan.
**Filling:**
In a large bowl, beat 3 (8 ounce) packages (850g) cream cheese and 1 1/2 cups (300g) granulated sugar on low speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Add 1/4 cup (30g) all-purpose flour and 1/4 teaspoon salt. Mix until just combined.
Add 4 large eggs one at a time, mixing well after each addition.
Scrape down the bowl, then add 2 large egg yolks.
Stir in 1 teaspoon vanilla extract, 1 teaspoon lemon zest, and 1/2 cup (120ml) heavy cream.
Pour the batter into the prepared crust.
Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
Bake in a preheated 500°F (260°C) oven for 8 minutes.
Reduce oven temperature to 350°F (175°C) and continue baking for 50-60 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
Remove from oven and let cool completely on a wire rack.
Refrigerate for at least 4 hours, or preferably overnight, before serving.
Carefully remove the sides of the springform pan before serving.