I bake when the kitchen feels quiet and kind. This cheese cake recipe stays calm, tastes rich, and feels like a small win after a long day. The crust snaps with a light crunch. The filling sits smooth and creamy with a clean finish. I like how the steps move fast and never rush me. It fits those cakes recipes easy that we save for busy nights. You can scale it or keep it small. I use a six inch pan when I want a tiny treat and call it my 6 inch cheesecake recipe. The method sits in that sweet spot of cake baking recipes where you mix, pour, and breathe. No fuss. No tricky gear. Just a bowl, a whisk, and a mild oven. It feels like cake homemade in the best way. I add a bright note with lemon and a little vanilla. Friends ask for new cake flavor ideas and I point to this base. Top it with berries or a spoon of jam. Crave a milky finish. Borrow a splash of the spirit from a 3 milk cake recipe mexican. The result feels balanced, not heavy, and it slices neat for any table.
Table of Contents
- 1 Key Takeaways
- 2 Easy Simple Baked Cheesecake Recipe
- 3 Ingredients for Simple Baked Cheesecake
- 4 How to Make Simple Baked Cheesecake
- 5 Tips for Making Simple Baked Cheesecake
- 6 Making Simple Baked Cheesecake Ahead of Time
- 7 Storing Leftover Cheesecake
- 8 Try these desserts next
- 9 Simple Baked Cheesecake Recipe
- 10 Nutrition
1) Key Takeaways
I am Camila from Camila Cooks. I make cheesecake when the day needs a soft landing. This cheese cake recipe keeps calm. It works on a busy weeknight. It shines on a quiet Sunday.
You get a crisp graham base and a silky center. The bake runs at a gentle heat. The chill sets the texture. Two mentions right here for cheese cake recipe for tidy SEO and for readers who search the same words I do at midnight.
The plan stays simple. The steps stay short. The result tastes rich and clean. I wrote this with a warm kitchen in mind and a small stack of plates nearby.
2) Easy Simple Baked Cheesecake Recipe
I aim for ease with flavor. I keep tools light. One bowl. One whisk. One pan. The crust packs firm. The filling blends smooth. The bake stays steady. This reads like a best cheesecake recipe even though it stays modest and friendly.
I like a base that crunches once then yields. I like a top with little color. I like clean edges that slice without drama. This cheese cake recipe gives that. You can top with berries or a spoon of lemon curd. You can serve plain and let the texture speak.
Small households can scale it. I often use a six inch pan and call it my 6 inch cheesecake recipe. Big tables can step up to the nine inch pan. Either way the crumb crust and the creamy center stay in balance.
3) Ingredients for Simple Baked Cheesecake
Graham cracker crumbs Fine crumbs press tight and hold a neat slice. I grind them until they feel like soft sand between my fingers.
Unsalted butter melted Warm butter coats every crumb. The crust bakes up crisp and even with a gentle sheen.
Granulated sugar A small scoop sweetens the base. It also helps the crust set and lift clean from the pan.
Fine sea salt One pinch wakes the crust. The sweet notes feel brighter. The crumb tastes more alive.
Cream cheese at room temperature Soft blocks blend smooth. No lumps. The filling turns glossy and lush.
White sugar It sweetens the custard and helps the set. I use a level measure for a balanced finish.
Large eggs at room temperature Eggs bind the batter. They add body and a tender set. I add them one at a time.
Sour cream A small scoop loosens the mix and rounds the tang. The crumb and the cream find harmony.
Pure vanilla extract One teaspoon supports everything. The aroma feels warm and gentle.
Fresh lemon zest and juice Bright notes cut the richness. The finish stays clean and light.
Fine salt A second tiny pinch balances the filling. The sweetness steps back. The flavor stands clear.
Heavy duty foil and hot water These help with the water bath. The set stays silky and even from edge to center.
4) How to Make Simple Baked Cheesecake
Step one Heat the oven to three hundred twenty five degrees F. Wrap the springform pan with foil. Lightly grease the inside.
Step two Stir crumbs sugar and salt. Pour in melted butter. Mix until the texture feels like damp sand.
Step three Press the crust into the pan. Bake for eight minutes. Cool on a rack. The graham cracker crust should feel set.
Step four Beat cream cheese with sugar until smooth. Add eggs one at a time. Mix in sour cream vanilla lemon zest and juice and a pinch of salt.
Step five Pour the filling over the crust. Set the pan in a larger pan. Add hot water for a gentle water bath.
Step six Bake until the edges look set and the center jiggles like soft jelly. Turn the oven off. Crack the door for one hour.
Step seven Remove the pan. Peel away the foil. Run a thin knife around the edge. Cool then chill four hours. Slice with a warm dry knife.
5) Tips for Making Simple Baked Cheesecake
Work with room temp dairy. Warm blocks blend without lumps. The batter stays smooth and glossy. This feels like an easy cheesecake recipe in the best way.
Mix with care. Stop when the batter looks even. Less air means fewer cracks. Tap the bowl to nudge out bubbles.
Bake low and slow. The water bath protects the edges. The center firms without drying. Chill long for the cleanest slice.
6) Making Simple Baked Cheesecake Ahead of Time
I like to bake the night before. The rest makes the texture sing. The flavor settles and deepens. That choice fits smart cake baking recipes that respect time and patience.
Leave the cake in the pan for the chill. Cover the top with wrap. Keep the surface dry with a small paper towel layer under the wrap if your fridge runs humid.
Make toppings on the day you serve. Fresh berries keep their snap. A spoon of jam warms in a small pan and spreads with a gentle shine.
7) Storing Leftover Cheesecake
Store slices in a tight container. Keep them cold. The texture holds for four days. For longer storage wrap each slice well and freeze.
To serve from the freezer set a slice on a plate and let it thaw in the fridge. The crumb firms. The center softens. The bite returns to creamy.
I label flavors when I stash a few options. Friends grab what they like. Cakes recipes easy deserve this kind of small kitchen system.
8) Try these desserts next
9) Simple Baked Cheesecake Recipe
Simple Cheese Cake Recipe by Camila
Ingredients
For the crust
- one and one half cups graham cracker crumbs
- five tablespoons unsalted butter melted
- two tablespoons sugar
- pinch of fine salt
For the filling
- two blocks cream cheese at room temperature eight ounces each
- two thirds cup sugar
- two large eggs at room temperature
- one half cup sour cream at room temperature
- one teaspoon pure vanilla extract
- one teaspoon fresh lemon zest
- one tablespoon fresh lemon juice
- pinch of fine salt
For the pan and bath
- springform pan nine inch or six inch for small batch
- heavy duty foil for wrapping the pan
- hot water for the baking pan
Instructions
Prep the pan
- Heat the oven to three hundred twenty five degrees F.
- Wrap the outside of the springform pan in a snug layer of foil.
- Lightly grease the inside of the pan.
Make the crust
- Stir crumbs sugar and salt in a bowl.
- Add melted butter and mix until damp and even.
- Press the mix into the pan base with the bottom of a glass.
- Bake for eight minutes then cool for ten minutes.
Make the filling
- Beat cream cheese with sugar until smooth with no lumps.
- Add eggs one at a time and mix until just blended.
- Whisk in sour cream vanilla lemon zest lemon juice and salt.
- Tap the bowl to release air.
Bake
- Pour filling over the crust.
- Set the pan inside a larger baking pan and pour hot water around it to reach halfway up the sides.
- Bake until the edges look set and the center jiggles like soft jelly about forty five to fifty five minutes for a nine inch pan or thirty five to forty minutes for a six inch pan.
Cool and chill
- Turn the oven off and crack the door for one hour.
- Remove the pan from the bath and peel off the foil.
- Run a thin knife around the edge.
- Cool to room temp then chill for at least four hours or overnight.
- Slice with a warm dry knife and wipe between cuts.
10) Nutrition
Serving size one slice. Calories four hundred twenty. Sugar twenty eight grams. Sodium three hundred ten milligrams. Fat twenty eight grams. Saturated fat sixteen grams. Carbohydrates thirty six grams. Fiber zero grams. Protein seven grams. Cholesterol one hundred twenty milligrams.
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