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Basic Cheesecake

Basic Cheesecake
Basic Cheesecake
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Creamy vanilla cheesecake, waiting to be topped with your favorite fruit

8 servings

12 oz cream cheese, softened
4 oz sour cream
3/4 c sugar
2 eggs
1 t vanilla
one 9-inch graham cracker crust*

1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.

2. Pour into crust and bake for 45 minutes at 350 degrees. Remove from the oven and let cool.

3. Chill for at least 4 hours or up to two days before serving. Top with fruit topping (photo shown with cherry topping), whipped cream, or just eat plain!

Plain cheesecake, for the true cheesecake lover!

 

Cheesecake with cherry topping: too delicious for words!

*You can make your own crust by combining 1 c graham cracker crumbs, 2 T sugar, and 4 T melted butter. Press into the bottom of your dish and fill as directed.

10 minutes
45 minutes

Absolutely delicious! This vanilla cheesecake is one of my favorites. I personally like cherries on top best. It's good plain, too! And very easy to make. If you're new to cheesecake-making, I suggest trying this recipe! Rated: 10/10


Average vote based on 5 reviews.
10
out of 10
User Reviews
10
out of 10
surprisingly easy!
and good! But that wasn't a surprise. I could tell from the pictures it'd be good.:-P Yum, yum. We had this with blueberries on top and it tasted just like slices of blueberry cheesecake we used to get at a small town cafe where we used to live. Only better. (My husband said so so it must be true.)

by ruthieroo on Thu, 2008-03-13 01:45
10
out of 10
so proud
I couldn't believe that I had made a cheesecake. Its one of those recipes that scared me. I was so proud of myself. It was really yummy. Not too sweet, and just so creamy.

by Bethanie on Thu, 2008-01-24 15:56
10
out of 10
Delicious!
My family is VERY PICKY about their cheesecakes. In fact, we rarely buy cheesecake, as we make our own New York style family recipe. For the 4th of July, I made Tammy's cheesecake pie to the ravings of my family! It was delicious! Perfect consistency, dense texture. I had to adjust the cooking temp and time for our convection oven and have since made another to sell by the slice in our bakery.

by marybeebzz on Sun, 2006-07-09 14:39
10
out of 10
Quick & Easy, Exquisite Texture and Tangy Flavor make this simple Cheesecake a Winner (10/10)
I am a picky chef. I have a vision for my recipes, and cheesecake is no different. It needs to be dense and solid when it sets up while remaining moist, it should have a rich tangy flavor, and ideally it should be quick and simple to make.

This recipe meets all those criteria. While I enjoy making fancier cheesecakes (see my Dark Chocolate Cheesecake!) sometimes you want to get back to basics--while not sacrificing any of the robust flavor cheesecakes are known for. This recipe meets that description to a 't'.

Two preperation variations to try. One is to place a small dish of bottled water on the bottom rack of the oven to increase the humidity of the oven. The other is when the cheesecake has finished cooking turn off the oven and open the oven door, but don't remove the cake. Let it sit in the oven for 15 minutes before removing and putting on a cooling rack. Any way you cut it, this recipe is a champ and sure to please the pickiest cheesecake fans.

by Joshua on Sat, 2006-07-01 06:01
10
out of 10
10/10
Please see my review at the end of the recipe. Thanks! ~ Tammy

by Tammy on Sat, 2006-07-01 05:53
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