This “Easiest Classic Baked Cream Cheese Cake” truly lives up to its name, offering a surprisingly simple approach to creating a dessert that tastes utterly sophisticated and utterly irresistible. It delivers that signature rich, dense, yet wonderfully creamy texture that defines a perfect baked cheesecake, balanced beautifully by a delicate tang. The cake features a golden-brown graham cracker crust, providing a satisfying crunchy base that contrasts elegantly with the smooth, velvety cream cheese filling. What sets this particular recipe apart is its focus on minimizing common cheesecake pitfalls, aiming for a crack-free surface and a consistently luscious crumb, making it approachable even for novice bakers who might be intimidated by traditional cheesecakes.
The beauty of this cream cheese cake lies in its purity of flavor, allowing the high-quality cream cheese to shine through. While the image suggests a bright, possibly lemon or apricot-flavored topping, this recipe includes a vibrant lemon glaze that adds a zesty counterpoint, cutting through the richness of the cheesecake and leaving a refreshing finish. It’s a dessert that feels luxurious and indulgent, yet can be enjoyed for any occasion, from a casual family dinner to a more formal celebration. The process involves creating a simple crust, mixing a straightforward batter without overworking it, and then baking gently (often with a water bath for even cooking and to prevent cracks) until just set. The patient cooling and chilling process is crucial for achieving that iconic, firm-yet-creamy texture. The final touch of the bright lemon glaze elevates it visually and in flavor, transforming a simple cheesecake into a dazzling centerpiece. This dessert is not just easy to make; it’s easy to fall in love with, promising consistent success and pure dessert bliss.
Ingredients:
For the Graham Cracker Crust:
- 1 1/2 cups finely crushed graham cracker crumbs (about 10-12 full graham cracker sheets)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional, but recommended)
- 6 tablespoons unsalted butter, melted
For the Cream Cheese Cake Filling:
- 4 (8-ounce) packages full-fat cream cheese, softened at room temperature (this is crucial for a smooth batter)
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour (helps prevent cracks and adds structure)
- 1 tablespoon vanilla extract
- 1 teaspoon lemon zest (from 1 medium lemon, optional but enhances flavor)
- 4 large eggs, at room temperature
For the Lemon Glaze:
- 1 cup powdered sugar (confectioners’ sugar)
- 2-3 tablespoons fresh lemon juice (from 1-2 lemons)
- 1/2 teaspoon lemon zest (optional, for extra lemon punch)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the finely crushed graham cracker crumbs, granulated sugar, and ground cinnamon (if using).
- Pour the melted butter over the crumb mixture and stir with a fork until well combined and the crumbs are moistened.
- Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Use the bottom of a flat glass or a measuring cup to help press it down firmly.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
- Prepare for Water Bath (Important for Crack-Free Cheesecake):
- Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Ensure the foil goes all the way up the sides of the pan.
- Make the Cream Cheese Filling:
- In a very large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Gradually add the granulated sugar to the cream cheese, beating until just combined and smooth. Do not overbeat.
- Add the all-purpose flour, vanilla extract, and lemon zest (if using). Beat on low speed until just incorporated.
- Add the eggs one at a time, beating on low speed only until each egg is just incorporated. Stop mixing as soon as the last egg is mixed in. Overmixing after adding the eggs can incorporate too much air, which can lead to cracks in the cheesecake.
- Assemble and Bake with Water Bath:
- Pour the cream cheese filling into the pre-baked and cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
- Place the foil-wrapped springform pan into a larger roasting pan.
- Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to the preheated 325°F (160°C) oven.
- Bake for 60-80 minutes, or until the edges of the cheesecake are set, but the center (about 2-3 inches in diameter) still jiggles slightly when the pan is gently shaken. It will continue to cook as it cools. Do not overbake!
- Cooling Process (Crucial for Texture and Preventing Cracks):
- Once baked, turn off the oven, but leave the cheesecake in the oven with the door propped open slightly (using a wooden spoon) for 1 hour. This slow cooling helps prevent cracking.
- After 1 hour, remove the cheesecake from the water bath and the roasting pan. Remove the aluminum foil from around the springform pan.
- Let the cheesecake cool completely on a wire rack at room temperature for at least 1-2 hours.
- Once at room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving. Chilling is essential for the cheesecake to firm up and achieve its signature dense, creamy texture.
- Prepare the Lemon Glaze:
- Just before serving (or after the cheesecake has chilled), prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of fresh lemon juice, and lemon zest (if using) until smooth and pourable. If the glaze is too thick, add a tiny bit more lemon juice (1/2 teaspoon at a time). If it’s too thin, add a little more powdered sugar.
- Serve:
- Once chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides.
- Pour or drizzle the lemon glaze evenly over the top of the chilled cheesecake.
- Slice with a hot, clean knife (wiping the knife between slices for clean cuts) and serve. Enjoy your “easiest” and most delicious cream cheese cake!