A simple, classic cheesecake recipe with a graham cracker crust. This dessert is perfect for summer entertaining and holidays!
The best and easiest cheesecake recipe. Whether you’re a fan of chocolate cake or a zesty lemon dessert, this cheesecake can become your every desire. A baked cheesecake is a very simple dessert to make. Not only is it deathly easy, but it looks and tastes like a slice of heaven.
The beauty of this cheesecake recipe is that you can make it what you want. Whether you are spending a fragrant spring day in the park with a strawberry cheesecake or a cozy evening at home, indulging in a chocolate cheesecake by the fireplace.
A Basic Base Recipe
The easiest way to do this is with a packet of shortbread biscuits and 40g of butter.
Use up all that unwanted frustration and crush those biscuits to fine crumbs - don't stress if the pieces are still a little chunky.
Melt the butter and combine with the biscuit crumbs, then press the mixture into your desired tin - 22cm should do the trick. Springform tins are a godsend with this recipe, I highly recommend!
Once you have a firmly pressed biscuit base in the bottom of your tin, put it in the refrigerator and move on to the filling.If you are highly skilled in the kitchen as I am, or just have a little extra time on your hands, add these few extra steps for a deliciously crumbly melt in the mouth chocolate base.
Before adding the butter to the biscuit crumbs, add 2 Tbs of cocoa powder, 2 Tbs of plain flour and 2-3 Tbs of caster sugar. Combine well before adding the melted butter and proceed as above. Before putting this base in the refrigerator, I like to bake it in a high oven for 5-10 minutes. Allow the base to cool, then place it in the refrigerator.
A Simple, Yet Tasty Filling For Any Cheesecake Recipe
This is a very basic cheesecake recipe, but I guarantee you it will taste divine!
Ingredients
400g cream cheese
200ml sour cream
3/4 cup of caster sugar
3 large eggs
2 Tbs plain flour
1 tsp vanilla extract (or perhaps strawberry extract?)You may already have your oven set to high from when you baked the base, but now is the time to drop it down to 180°C. Beat the cream cheese with electric mixers until smooth. Add the sour cream, sugar and vanilla. The eggs should be added one at a time, beating well after each addition. Finally, add the flour.
Pour the mixture on to your cooled base and bake for 40 minutes, or until set. The cheesecake should still be slightly wobbly in the centre. Turn off the oven, and leave the cheesecake inside to cool with the door ajar.
For a little extra tang, add a squeeze of lemon and some freshly grated lemon rind for a zesty lemon cheesecake.
If a chocolate cheesecake recipe is what you’re taste buds are looking for, add 1-2 Tbs of cocoa powder.
Dress your Cheesecake to Impress – Topping Tips
Now this is the fun part, get creative and make the cheesecake your own.
Here are a few ideas I have tried.
Rich Seductive Decadence – cover with a chocolate ganache, then top with strawberries and grated white chocolate.
Spring Fruity Fresh – whipped cream with a little crème fraîche for extra tang, topped with a delicious berry sauce made with fresh mixed berries, lemon juice and sugar.
Festive Winter Spice – whipped cream with icing sugar, orange zest and spiced rum, then decorate with candied orange zest and cinnamon sticks.
The possibilities are endless and there are no rules! Well, no rules if you follow basic cooking guidelines. Yes, the cream will run off if the chocolate is too hot. I understand it’s a cheesecake but no, I wouldn’t top with grated cheddar cheese.
Enjoy this recipe in large quantities with a side of sheer pleasure.
