Of all the desserts out there, cheesecake can be one of the trickiest to make yourself. Thankfully, this cheesecake recipe makes it so much easier. With just a few basic ingredients and by sticking to these steps, you will be well on your way to creating the most delicious desserts anyone has ever tasted!

Ingredients:

  • 2 pounds cream cheese
  • 1 cup of sugar
  • ½ cup of sour cream
  • 1/8 teaspoon of salt
  • 3 eggs
  • 1 egg yolk
  • 1 Tablespoon of cornstarch (optional)
  • 2 teaspoons of lemon juice (optional)
  • 1 teaspoon of vanilla extract
  • 12 graham crackers (6 ounces)
  • 5 Tablespoons of butter (and some extra for greasing the pan)

What you need:

  • 9 or 20-inch springform pan
  • Food processor
  • Tin foil
  • Measuring cups/spoons
  • Mixer
  • Large oven dish for holding the springform pan
  • Spatula

Instructions:

  • Start by preheating your oven to 350 degrees Fahrenheit. Place the rack on the lower-middle level.
  • Remove the cream cheese from their containers and allow it to warm up for approximately 30 minutes.
  • Grease the pan with butter.
  • Wrap the exterior of the pan with some tin foil. This prevents water from getting into the pan when you need to place the pan in a bath of water.
  • Crush the crackers using your food processor or, if you don’t have one, you can place them in a plastic bag and use your rolling pin . You will need about 1 ½ to 2 cups of crushed biscuits when you’re done.
  • Melt the butter and combine it with the biscuit crumbs. You should have a mixture that can be somewhat molded like dough.
  • If it is too crumbly, add a touch of water at a time until you reach the desired consistency.
  • Press this mixture into the pan to create the base.
  • Bake the base for 8 – 10 minutes until brown around the edges.
  • Allow the base to cool on a cooling rack while you make your filling.
  • Combine the cream cheese, sugar, cornstarch and salt in a bowl and blend with a mixer. The paddle attachment works best. Mix on medium-low until the mixture resembles cake frosting and there are no lumps.
  • Add the sour cream, lemon juice and vanilla to the mixture and beat again on medium-low.
  • Add the eggs one at a time while mixing.
  • Stir with the spatula and be sure to scrape down the sides.
  • Pour this thick mixture over the crust.
  • Place this pan in a roasting pan and boil a few cups of water.
  • Pour the boiling water into the roasting pan. Take care not to spill water over the cheesecake.
  • Bake for 50 – 60 minutes and be on the lookout for cracks. If you see cracks, proceed quickly to the next step.
  • Turn your oven off and let your cheesecake cool in the oven with the door slightly open. It usually takes about an hour.
  • Loosen the edges of the cheesecake with a knife and remove it from the water.
  • Remove the foil and place on a cooling rack for approximately one hour.
  • Now for the final step in this cheesecake recipe – chill in the fridge for 4 hours.
  • Once set, you can remove it from the pan and enjoy!

While there are quite a few steps in this cheesecake recipe, they are easy to follow so you are sure to make a real masterpiece. This is an excellent dessert to enjoy any time of the year but it is especially lovely in the warmer weather.