Easy Cheesecake Recipe: Bake and No-Bake

This classic baked cheesecake method creates a rich, dense dessert with a smooth texture that melts in your mouth. The baking process gives the cheesecake its traditional firm consistency and allows the flavors to develop beautifully during the cooking time.

Ingredients

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup melted butter

- 1/4 cup granulated sugar

For the filling:

- 4 packages (8 oz each) cream cheese, softened

- 1 cup granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup sour cream

- 1/4 cup all-purpose flour

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or cooking spray. Wrap the bottom of the pan with aluminum foil to prevent leaks.

2. Make the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture looks like wet sand. Press this mixture firmly into the bottom of your prepared pan using the back of a spoon or measuring cup.

3. Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add sugar and beat until well combined. Add eggs one at a time, beating well after each addition.

4. Add Remaining Ingredients: Mix in vanilla extract, sour cream, and flour until the batter is smooth and free of lumps. Pour the filling over the prepared crust and smooth the top with a spatula.

5. Bake the Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly when you gently shake the pan.

6. Cool Properly: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then remove and cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.

This no-bake version is perfect when you want to avoid using the oven or need a quicker option. The result is a lighter, mousselike texture that is just as delicious as the baked version but requires much less time and effort.

Ingredients

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/3 cup melted butter

- 1/4 cup granulated sugar

For the filling:

- 3 packages (8 oz each) cream cheese, softened

- 1 cup powdered sugar

- 1 teaspoon vanilla extract

- 1 1/2 cups heavy whipping cream

- 1 packet (0.25 oz) unflavored gelatin

- 3 tablespoons warm water

Instructions

1. Prepare the Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.

2. Dissolve the Gelatin: In a small bowl, sprinkle gelatin over warm water and let it sit for 5 minutes until it becomes thick and gel-like. Microwave for 10-15 seconds to dissolve completely.

3. Make the Filling: Beat cream cheese in a large bowl until smooth and fluffy. Add powdered sugar and vanilla extract, mixing until well combined. Add the dissolved gelatin and mix thoroughly.

4. Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to overmix.

5. Assemble and Chill: Pour the filling over the prepared crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until the cheesecake is firm and set.

6. Serve: Run a knife around the edges of the pan before removing the sides. Slice with a sharp knife dipped in warm water for clean cuts.

These specific techniques will help you avoid common cheesecake problems and ensure your dessert turns out perfectly every time. Following these professional tips will make the difference between a good cheesecake and an exceptional one.

- Bring Cream Cheese to Room Temperature: Take your cream cheese out of the refrigerator 2-3 hours before baking. Room temperature cream cheese mixes more easily and creates a smoother filling without lumps. You can speed this process by cutting the cream cheese into small cubes.

- Use a Water Bath for Baked Cheesecake: Place your springform pan in a larger roasting pan and fill it halfway with hot water. This water bath prevents the cheesecake from cracking and ensures even, gentle cooking throughout the baking process.

- Avoid Overmixing the Batter: Mix the ingredients just until combined to prevent incorporating too much air into the batter. Overmixing can cause the cheesecake to rise too much during baking and then crack as it cools down.

- Don't Open the Oven Door During Baking: Sudden temperature changes can cause cracks in your cheesecake. If you need to check doneness, look through the oven window instead of opening the door. The center should be slightly jiggly when done.

- Cool Gradually to Prevent Cracks: After baking, turn off the oven and leave the door slightly open for gradual cooling. This prevents sudden temperature changes that cause the cheesecake surface to crack as it contracts.

- Chill Completely Before Serving: Allow your cheesecake to refrigerate for at least 4 hours, but overnight is better. This resting time allows the flavors to develop and the texture to set properly for the best slicing results.

- Use a Sharp Knife for Clean Cuts: Dip your knife in warm water and wipe it clean between each slice. This technique prevents the creamy filling from sticking to the blade and creates neat, professional-looking portions.

With these two easy cheesecake recipes and helpful tips, you can create delicious homemade cheesecake that rivals any bakery version. Choose the baked method for traditional texture or the no-bake option for convenience, and enjoy your homemade dessert creation.