Why did my cheesecake crack?

Cracks usually happen from drastic temperature changes or overmixing. Try cooling your cheesecake gradually in the turned-off oven with the door cracked open, and be gentle when mixing in the eggs. Don't worry though—even a cracked cheesecake tastes delicious and can easily be covered with toppings!

Can I make this without a springform pan?

Absolutely! While a springform pan makes serving easier, you can use a regular 9-inch pie plate. Line it with parchment paper with some overhang to help lift the cheesecake out, or simply serve it straight from the dish.

How do I know when my cheesecake is done?

The perfect cheesecake will have set edges with a slight wobble in the center—about 2-3 inches in diameter. It will continue to cook and firm up as it cools. If the entire cheesecake is still jiggly, give it a few more minutes in the oven.

Can I use light cream cheese or reduce the sugar?

For the best texture, stick with full-fat cream cheese. You can reduce the sugar by about 1/4 cup without dramatically affecting the structure, but remember that the sweetness balances the tanginess of the cream cheese.

Easy Cheesecake Recipe - LazyDayRecipes

Description

A rich and creamy classic cheesecake recipe with a buttery graham cracker crust. This delightful dessert is perfect for special occasions or simply indulging your sweet tooth. Follow this foolproof recipe to achieve a velvety texture with a perfectly balanced flavor.

Ingredients

Units Scale

For the Crust:

14 graham cracker sheets (221 grams), crushed
1/4 cup granulated sugar (50 grams)
1/2 cup unsalted butter (113 grams), melted (1 stick)

For the Cheesecake Filling:

24 ounces cream cheese (680 grams), room temperature (3 bricks)
1 cup granulated sugar (200 grams)
1 cup heavy cream (227 grams), room temperature
1/2 cup sour cream (114 grams), room temperature (or plain full-fat Greek yogurt)
1 teaspoon pure vanilla extract (4 grams)
3 large eggs (150 grams), room temperature

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Instructions

Prepare and Bake the Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly onto the bottom and slightly up the sides of a springform or pie pan, using a spatula or your fingers. Bake the crust in the oven for 8-10 minutes, or until lightly golden and set. Remove from the oven and let it cool completely.
Prepare the Cheesecake Filling
In a large bowl, use a hand mixer to beat the cream cheese and sugar together until smooth and creamy. Ensure there are no lumps.
Add Wet Ingredients
Add the heavy cream, sour cream, and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
Incorporate Eggs and Salt
Add the eggs one at a time and sprinkle in the kosher salt. Beat until just combined, being careful not to overmix to avoid adding too much air into the batter.
Assemble the Cheesecake
Pour the prepared cheesecake filling over the cooled crust, spreading it evenly. Place the springform or pie pan on a baking sheet to catch any drips while baking.
Bake the Cheesecake
Bake in the preheated oven for 60 minutes. The edges should appear puffy and slightly browned, while the center of the cheesecake should still wobble slightly when gently shaken.
Cool and Chill
Remove the cheesecake from the oven and let it cool to room temperature, approximately 2 hours. Cover it and transfer it to the refrigerator to chill for at least 6 hours, or preferably overnight, to allow the flavors to develop and the texture to set.

Notes

Be sure to use room temperature ingredients for the best results; this ensures a smooth and lump-free batter.
Avoid overmixing the batter, as this can introduce excess air and cause the cheesecake to crack during baking.
If there are lumps in the batter after mixing, use a wooden spoon or spatula to press them against the side of the bowl to smooth them out.
Cooling the cheesecake completely before refrigerating helps in preventing cracks on the surface.

Nutrition

Serving Size: 1 slice
Calories: 483
Sugar: 22g
Sodium: 290mg
Fat: 36g
Saturated Fat: 22g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 0g
Protein: 7g
Cholesterol: 144mg