Classic Cheesecake


Prep Time: 15 minutes
Cook Time: 7–10 minutes
Chill Time: 6–8 hours
Total Time: About 6½–8½ hours
Servings: 8
Category: Dessert


Notes After Making

This has been my favorite dessert since I was a little girl. My mom would make this for me, and I would eat a piece for breakfast, an after-school snack, and dessert every night until it was gone. My grandfather was also a huge fan of Mom’s cheesecake. Most of the time, if she made one for our family, she would make him one too. But on the rare occasion that she didn’t, I would wait until I had eaten it all and then tell him all about what he had just missed. To this day, it’s still one of my very favorite desserts. This is the simplest, best-tasting little cheesecake there is; I doubt I’ll ever find a better one.


Ingredients

Crust

  • ⅓ cup (78g) unsalted butter, melted
  • 1¼ cups (125g) graham cracker crumbs, about 16 graham cracker squares
  • 2 tablespoons (25g) granulated sugar

Filling

  • 2 packages (8 oz/226g each) reduced-fat cream cheese, softened
  • 2 large eggs
  • ¾ cup (150g) granulated sugar
  • 1 tablespoon grated orange or lemon zest
  • 2 teaspoons (10g) vanilla extract

Topping

  • 1 cup (240g) reduced-fat sour cream
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons (10g) vanilla extract


Instructions

  1. For the microwave method, place the melted butter in a 9-inch microwave-safe pie plate. Stir in the graham cracker crumbs and sugar with a fork.
  2. Press the mixture firmly and evenly over the bottom and up the sides of the pie plate. Microwave for 1 minute. Set aside to cool slightly.
  3. Place the cream cheese, eggs, sugar, citrus zest, and vanilla in a medium bowl. Beat on high until smooth, about 2 minutes.
  4. Microwave the filling uncovered, stirring every 2 minutes, for a total of about 8 minutes. During the final 2 minutes, microwave in 1-minute intervals, stirring between each interval. Continue cooking only until the filling is fully thickened. A powerful microwave may take as little as 7 minutes.
  5. Pour the thickened filling into the prepared crust.
  6. In a small bowl, combine the sour cream, sugar, and vanilla. Carefully spread the topping evenly over the cheesecake filling.
  7. Refrigerate until completely cold and set, preferably 6–8 hours or overnight. Two hours is the minimum chilling time, but the cheesecake will have a firmer texture and cleaner slices if chilled longer.


Jessica’s Notes

Best Served With:

  • Fresh berries
  • Cherry, raspberry or strawberry sauce

Prep Ahead:

  • Make the cheesecake 1 day ahead for the best texture.
  • The cheesecake should chill for at least 6–8 hours, preferably overnight.

Storage:

  • Cover and refrigerate for up to 4 days.
  • Keep refrigerated until ready to serve.

Freezer-Friendly:

  • Freeze the cheesecake uncovered until firm, then wrap tightly in plastic wrap and foil.
  • Freeze for up to 1 month.
  • Thaw overnight in the refrigerator.

Reheating:

  • This cheesecake is best served chilled and does not need to be reheated.
  • Allow it to sit at room temperature for 10–15 minutes before serving if desired.

Variation:

Cinnamon roll filling and glaze

Cinnamon Swirl: Once the cheesecake batter is cooked and fully thickened, remove half of the batter to a separate bowl. Combine 1 cup (200g) light or dark brown sugar, ⅓ cup (42g) all-purpose flour, 4 teaspoons ground cinnamon, and 5 tablespoons (70g) salted butter, melted. Spread the cinnamon swirl mixture in small dollops over the remaining cheesecake batter in the crust. Gently swirl with a knife, then carefully spread the reserved cheesecake batter over the top.

Cinnamon Glaze: Whisk together ½ cup (62g) powdered sugar, ⅛ teaspoon vanilla extract, and 2–3 teaspoons milk until smooth. Drizzle over the chilled cheesecake just before serving.

  • Add chopped pecans or walnuts to the cinnamon filling for extra texture.

Microwave Method:

  • Microwave cooking time will vary significantly depending on the power of your microwave.
  • Begin checking the filling at 7 minutes; it should be fully thickened before pouring it into the crust.
  • Stir frequently during the final minutes to prevent uneven cooking.

Oven Method:

  • If using a metal springform pan, preheat the oven to 350°F.
  • Press the graham cracker mixture firmly into the bottom of the pan.
  • Bake the crust for 10 minutes, then cool completely before adding the filling.
  • The filling instructions above are specifically designed for the microwave method; use the microwave method for the custard unless adapting the recipe for conventional oven baking.

Crust 

  • 1/3 c. butter, melted 
  • 1 ¼ c. graham cracker crumbs, 16 squares 
  • 2 Tbsp sugar 
Filling 
  •  2 pkgs (8 oz each) reduced-fat cream cheese, softened 
  • 2 eggs 
  • ¾ c. sugar 
  • 1 Tbsp grated orange or lemon zest 
  • 2 tsp vanilla  
Topping
  • 1 c reduced fat sour cream 
  • 2 Tbsp sugar 
  • 2 tsp vanilla 
Place melted butter in 9-in pie plate, microwave until melted. Stir in crumbs and sugar with a fork. Press mixture firmly and evenly in bottom and up the side of the pan. Microwave 1 minute longer. 

Place cream cheese, eggs, sugar, zest, and vanilla in medium bowl. Beat on high until smooth, about 2 minutes. Microwave uncovered, stirring every 2 minutes for a total of 8 minutes. During the last 2 minutes, 1 minute at a time. Pour into crust, Mix sour cream, sugar and vanilla; spread carefully over filling. Refrigerate until cold, at least 2 hours.

TIPS:

  • If you use a metal spring-form pan: pre-heat oven to 350 degrees, press graham cracker mixture into pan, and then bake for 10 minutes. Cool.
  • My microwave seems to be quite powerful, I only needed to bake my custard filling for 7 minutes for it to become fully thickened.
  • I recommended refrigerating the cheesecake for 6-8 hours or overnight, 2 hours is the minimum.

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