Easy Cheesecake

5 from 35 votes

Inspired by Cheesecake Factory, this New York-style cheesecake is rich, dense yet creamy and not overly sweet. Together with the sweet with a touch of the salty base, this is the cheesecake that you want to make to impress! And it's baked without the water bath method!

Prep Time30

Cook Time1 45

Chill Time8

Servings: slices

Author: Bea & Marco

Ingredients

Crust

3 cup digestive crumbs
½ cup unsalted butter , melted

Cheese Filling

16 oz full fat cream cheese , room temperature
1 ¼ cup sour cream , room temperature
¾ cup sugar
3 tablespoon all purpose flour
1 ½ tablespoon lemon juice
1 teaspoon vanilla extract
3 large eggs , room temperature

Topping

some berries of choice
some powdered sugar

Instructions

Crust

Place digestive biscuits into a food processor and blend until you have a fine texture. Pour into a bowl together with butter and mix well.
Blend biscuits into a fine texture, and add into a bowl with butter. Mix well. Pour into a 7-inch (18 cm) springform pan, and press to the base and the wall. Freezer for 30 minutes.

The Cheese Filling

Mix cream cheese in a bowl, using a handheld whisk at the lowest speed, for a few seconds just until creamy. Add in sour cream, sugar, vanilla extract, flour, and lemon juice and mix. Set aside.
Lightly beat the eggs in another bowl. Pour into cream cheese mixture, and gently fold everything together using a spatula. Pour the mixture into the springform pan and spread evenly with an offset spatula.
Bake in a preheated oven at 285ºF (140ºC), without the fan on, on the lowest ⅔ rack for 1 hour 45 minutes or until you see the surrounding of the cheesecake has set but the center still wiggles a bit when you gently shake the pan.
Remove from the oven, cool completely and chill in the fridge for min 8 hours.

How To Remove Cheesecake From The Pan

This is how I do it with all my cheesecakes. Take out cheesecake from the fridge. Remove the springform. Insert a small knife underneath the cheesecake crust and gently move it all around to help loosen the cheesecake from the pan. Using the same knife, lift the cheesecake a bit and insert a flat spatula underneath. Do the same in the opposite direction.
Holding both spatulas, swiftly and confidently transfer the cheesecake to a serving plate.

Notes

Use a portable oven thermometer for a more precise temperature reading (I use it too). This avoids the oven from being too hot, which will cause cracks on the cheesecake.
Do not over-mix at any stage in this recipe to avoid having cracks on the cheesecake.
Like any other cheesecake out there, this is better served chilled. I would recommend you plate it right before serving and keep the balance immediately back in the fridge.

Nutrition