This recipe for “The Easiest Cream Cheese Cake” truly lives up to its name, offering a surprisingly simple approach to creating a dessert that looks and tastes incredibly sophisticated, as perfectly captured in the provided image. This classic baked cheesecake features a rich, dense, and wonderfully creamy texture that contrasts beautifully with a subtle, crumbly crust. The visual highlight is its smooth, glistening yellow topping, suggesting a bright, tangy glaze that complements the richness of the cheesecake without overpowering it. A slice cut from the whole cake reveals the pristine, light-colored interior, a testament to its velvety consistency, and the distinct golden-brown crust that cradles the creamy filling. Unlike some more complex cheesecake recipes that demand meticulous water baths and lengthy cooling processes, this version is streamlined to be as straightforward as possible, making it approachable for bakers of all skill levels. The resulting cake is perfect for entertaining, a holiday dessert, or simply a luxurious treat to enjoy with family and friends. This comprehensive guide will walk you through preparing the simple crust, mixing the cream cheese filling to achieve that signature smoothness, baking it to perfection, and finally, creating the vibrant, flavorful lemon glaze that gives it its appealing finish and a burst of complementary citrus tang, ensuring your “Easiest Cream Cheese Cake” is a delicious and impressive success.
Ingredients:
- For the Crust:
- 1 ½ cups (about 180g) graham cracker crumbs (or digestive biscuit crumbs)
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- For the Cream Cheese Filling:
- 3 (8-ounce / 226g each) packages cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (30g) all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ½ cup (120ml) sour cream or full-fat Greek yogurt, at room temperature
- For the Lemon Glaze (as seen in image):
- ½ cup (100g) granulated sugar
- 2 tablespoons cornstarch
- ½ cup (120ml) fresh lemon juice (from 2-3 lemons)
- ¼ cup (60ml) cold water
- 1 tablespoon unsalted butter
- Few drops yellow food coloring (optional, for vibrant color as seen in image)
- Equipment:
- 9-inch springform pan
- Aluminum foil (heavy-duty)
- Large mixing bowl
- Electric mixer (stand or hand-held)
- Rubber spatula
- Small saucepan
- Wire cooling rack
Instructions:
Part 1: Prepare the Crust
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil. This isn’t for a water bath, but rather to prevent any potential leaks during baking and to help the crust set evenly.
- Make Crumb Mixture: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons of melted butter. Stir with a fork until the crumbs are evenly moistened and resemble wet sand.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a flat glass or a measuring cup to help compact the crust.
- Pre-bake Crust: Bake the crust for 8-10 minutes, or until lightly golden and fragrant. This helps to set the crust and prevents it from becoming soggy under the cheesecake filling. Remove from oven and set aside to cool slightly. Reduce oven temperature to 325∘F (160∘C).
Part 2: Prepare the Cream Cheese Filling
- Soften Cream Cheese: Ensure your three packages of cream cheese are fully softened to room temperature. This is the most critical step for achieving a smooth, lump-free cheesecake batter. If the cream cheese is cold, it will be lumpy and difficult to mix properly.
- Beat Cream Cheese and Sugar: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or hand-held mixer), beat the softened cream cheese on medium speed until it is light, fluffy, and completely smooth. This should take about 3-4 minutes, scraping down the sides of the bowl frequently to ensure no lumps remain. Gradually add the 1 cup of granulated sugar to the cream cheese, beating until well combined and smooth, about 2-3 more minutes.
- Incorporate Flour, Vanilla, and Salt: Add the ¼ cup of all-purpose flour, 1 teaspoon vanilla extract, and ¼ teaspoon salt to the cream cheese mixture. Beat on low speed until just combined. The flour helps to stabilize the cheesecake and prevent cracking.
- Add Sour Cream and Eggs: Add the ½ cup of sour cream (or Greek yogurt) and beat on low speed until just incorporated. Finally, add the 2 large eggs one at a time, beating on low speed only until each egg is just incorporated before adding the next. Do not overmix once the eggs are added, as overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake during baking and cooling. Use a rubber spatula to give the batter a final gentle stir, scraping down the sides and bottom of the bowl to ensure everything is mixed.
Part 3: Bake the Cheesecake
- Pour Batter: Pour the prepared cream cheese filling over the cooled, pre-baked crust in the springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake: Carefully transfer the springform pan to the preheated oven (325∘F / 160∘C). Bake for 55-70 minutes, or until the edges are set but the center (about 2-3 inches in diameter) still jiggles slightly when gently shaken. The residual heat will continue to cook the center as the cheesecake cools. Avoid opening the oven door unnecessarily during baking.
- Cooling Process: Once baked, turn off the oven, crack the oven door open slightly, and leave the cheesecake inside the oven for 1 hour. This slow cooling process helps prevent sudden temperature changes that can cause cracks.
- Refrigerate: After 1 hour, carefully remove the cheesecake from the oven and remove the foil from the pan. Transfer it to a wire cooling rack and let it cool completely at room temperature. Once completely cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set fully. This cold set is essential for a firm, sliceable cheesecake with a smooth texture.
Part 4: Prepare the Lemon Glaze
- Combine Dry Glaze Ingredients: In a small saucepan, whisk together the ½ cup granulated sugar and 2 tablespoons of cornstarch. This prevents lumps when liquids are added.
- Add Liquids and Butter: Gradually whisk in the ½ cup fresh lemon juice and ¼ cup cold water until smooth. Add the 1 tablespoon of unsalted butter. If using, add a few drops of yellow food coloring to achieve the vibrant yellow color seen in the image.
- Cook Glaze: Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a boil. Boil gently for 1 minute, continuing to whisk, until the glaze is clear and thick.
- Cool Slightly: Remove from heat and let the glaze cool for about 10-15 minutes, stirring occasionally, until it has thickened slightly more but is still pourable.
Part 5: Finish and Serve
- Apply Glaze: Once the cheesecake is thoroughly chilled and set, carefully remove it from the springform pan. Pour the cooled (but still pourable) lemon glaze evenly over the top of the cheesecake, spreading it gently with the back of a spoon or an offset spatula to create an even layer, as depicted in the image.
- Chill Again (Optional): If you want the glaze to be firmly set, you can refrigerate the cheesecake for another 30 minutes to an hour after applying the glaze.
- Serve Chilled: Slice the “Easiest Cream Cheese Cake” into wedges with a sharp, warm knife (wipe knife clean between slices for neat cuts). Serve chilled.
- Storage: Store any leftover cheesecake covered in an airtight container in the refrigerator for up to 5 days.
Tips for Success:
- Room Temperature Ingredients: For both the cheesecake filling, ensuring cream cheese, eggs, and sour cream are at room temperature is crucial for a smooth batter and to prevent lumps.
- Do Not Overmix: Especially after adding the eggs, overmixing can incorporate too much air, which can cause the cheesecake to puff up too much and then crack during cooling. Mix only until just combined.
- Slow Cooling: The two-stage cooling process (in the oven with the door ajar, then at room temperature) is vital for preventing cracks in the cheesecake surface.
- Chilling Time: Give the cheesecake ample time to chill in the refrigerator (at least 6 hours, preferably overnight). This allows it to set properly, become firm, and develop its full flavor and texture.
- Lemon Glaze Consistency: When making the glaze, ensure it thickens enough to coat the back of a spoon but is still pourable. If it becomes too thick upon cooling, you can gently rewarm it with a tablespoon of water until it reaches the desired consistency.
Enjoy your surprisingly simple yet undeniably delicious “Easiest Cream Cheese Cake!”