Plain Cheesecake

AuthorYorisaCategory, DifficultyBeginner

A super easy, plain cheesecake that's rich & creamy and melts in your mouth.

Yields16 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
INGREDIENTS FOR THE CRUST
 1 ½ cups Graham Cracker Crumbs
 2 tbsp Sugar
 5 tbsp Butter
INGREDIENTS FOR THE CHEESECAKE
 2 8 oz Blocks Cream Cheese (softened to room temperature)
 3 Eggs
 1 cup Heavy Cream (can be substitute with Sour Cream) - Please NO NONFAT or LIGHT
 ¾ cup Sugar
 2 tbsp Corn Starch
 2 tsp Vanilla Extract
 1 pinch Sea Salt
OTHERS
 1 9" Springform Pan
 2 Large Bowls
 1 Large Baking Pan
DIRECTION FOR THE CRUST
1

In a large bowl, mix all the ingredients for the crust.

2

Add the crust mixture in a 9" springform pan, and pan out evenly. And press down hard with a large spoon.

CHEESECAKE MIX
3

In a large bowl, mix all the ingredients for the cheesecake. Mix it well until the mixture is smooth & silky. It takes about 2-3 minutes with an electric hand mixer.

4

Pour the cheesecake mix into the 9" springform pan. And shake gently to make it all even on the top.

5

Wrap the aluminum foil around the springform pan to prevent water to sip in from the bottom crack.

6

Place the 9" springform pan in the middle of a larger baking pan, and add hot water - 1/2" height in the baking pan. This is to ensure the soft moist texture of cheesecake. Otherwise, it might come out a bit too dry.

7

Preheat the oven to 350°F.
Put the baking pan in the center of the oven, and bake 60 minutes.

8

Remove it from the oven when it's done. It might be a little jiggly but it's done.
Let it sit at room temperature for an hour before you cool it in a refrigerator for at least 5 hours before you serve.

9

Serve it plain or with some fresh fruit toppings or drizzle with honey.

Ingredients

INGREDIENTS FOR THE CRUST
 1 ½ cups Graham Cracker Crumbs
 2 tbsp Sugar
 5 tbsp Butter
INGREDIENTS FOR THE CHEESECAKE
 2 8 oz Blocks Cream Cheese (softened to room temperature)
 3 Eggs
 1 cup Heavy Cream (can be substitute with Sour Cream) - Please NO NONFAT or LIGHT
 ¾ cup Sugar
 2 tbsp Corn Starch
 2 tsp Vanilla Extract
 1 pinch Sea Salt
OTHERS
 1 9" Springform Pan
 2 Large Bowls
 1 Large Baking Pan

Directions

DIRECTION FOR THE CRUST
1

In a large bowl, mix all the ingredients for the crust.

2

Add the crust mixture in a 9" springform pan, and pan out evenly. And press down hard with a large spoon.

CHEESECAKE MIX
3

In a large bowl, mix all the ingredients for the cheesecake. Mix it well until the mixture is smooth & silky. It takes about 2-3 minutes with an electric hand mixer.

4

Pour the cheesecake mix into the 9" springform pan. And shake gently to make it all even on the top.

5

Wrap the aluminum foil around the springform pan to prevent water to sip in from the bottom crack.

6

Place the 9" springform pan in the middle of a larger baking pan, and add hot water - 1/2" height in the baking pan. This is to ensure the soft moist texture of cheesecake. Otherwise, it might come out a bit too dry.

7

Preheat the oven to 350°F.
Put the baking pan in the center of the oven, and bake 60 minutes.

8

Remove it from the oven when it's done. It might be a little jiggly but it's done.
Let it sit at room temperature for an hour before you cool it in a refrigerator for at least 5 hours before you serve.

9

Serve it plain or with some fresh fruit toppings or drizzle with honey.

Plain Cheesecake