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plain cheesecake recipe
- Total Time: 525 minutes
- Yield: 12 servings 1x
- Diet: General
Description
Our plain cheesecake recipe offers a simple yet satisfying homemade dessert with crisp edges and a creamy center. This foolproof method guarantees a smooth, luscious texture and timeless flavor for any occasion.
Ingredients
- 3 blocks (8 oz each) full-fat cream cheese, softened to room temperature
- 1 cup plus 1 tablespoon granulated sugar (approx. 212.5 g), for crust and filling
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract (15 ml)
- 0.5 cup full-fat sour cream (120 g)
- 1.5 cups graham cracker crumbs (180 g)
- 0.5 cup melted unsalted butter (113 g)
- Pinch of salt
Instructions
- Preheat Oven and Prep Pan: Preheat your oven to 160 degrees C (325 degrees F). Grease a 23 cm (9-inch) springform pan and press a round of parchment paper into the bottom for easy release.
- Prepare Crust Mixture: In a medium bowl, combine graham cracker crumbs, 1 tablespoon (12.5 g) of granulated sugar, and the melted butter.
- Bake Crust: Press the mixture firmly and evenly into the bottom of the prepared pan, creating a compact base. Bake for 8-10 minutes, until the edges appear lightly golden. Remove from the oven and let cool slightly, ensuring it feels firm.
- Beat Cream Cheese: In a large stand mixer bowl with the paddle attachment, beat the softened cream cheese on medium-low speed until it is completely smooth and lump-free, about 3 minutes.
- Add Sugar: Gradually add the remaining 1 cup (200 g) of granulated sugar to the cream cheese, mixing on low speed until just combined and smooth. Avoid overmixing.
- Incorporate Eggs: Add the 3 large eggs one at a time, mixing on low speed just until each egg is fully incorporated. Scrape down the sides of the bowl after each addition.
- Fold in Flavorings: Gently fold in the 0.5 cup (120 g) of sour cream and 1 tablespoon (15 ml) of pure vanilla extract until just combined and the mixture is creamy and uniform.
- Pour Filling: Carefully pour the cheesecake filling over the cooled crust in the springform pan, ensuring the top is smooth and level.
- Set Up Water Bath: Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan to come halfway up the sides of the springform pan.
- Bake Cheesecake: Bake for 60-75 minutes, or until the edges are set and appear golden, but the center still has a slight, delicate jiggle when gently shaken.
- Gradual Cool Down: Turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the water bath inside the oven for 1 hour.
- Chill Completely: Remove the cheesecake from the oven and water bath. Cool completely on a wire rack at room temperature for at least 2 hours. Once cooled, cover loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, for the best firm texture.
Notes
To prevent cracks, ensure room-temperature ingredients, avoid overmixing, use a water bath, and allow slow cooling. For lumps, start with well-beaten, room-temperature cream cheese. For a richer taste, use organic grass-fed cream cheese, homemade vanilla extract, and pastured eggs. Consider preparing the crust the night before to save time. Substitutions: use gluten-free graham crackers or a nut-based crust for gluten-free; a baking-friendly erythritol blend for lower-sugar; plant-based cream cheese and sour cream for dairy-free. Store refrigerated, covered, for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg