Easiest Cheesecake I’ve ever made! Only 2 ingredients (no bake, no condensed milk, no gelatine)

Preheat the oven to 325°F (160°C).

Prepare a springform pan by greasing it lightly.

Crush graham crackers into fine crumbs and mix with melted butter until combined.

Press the graham cracker mixture firmly into the bottom of the prepared pan.

In a large mixing bowl, beat cream cheese until smooth and creamy.

Add sugar and beat until well combined.

Incorporate eggs one at a time, mixing well after each addition.

Mix in vanilla extract, lemon juice, and a pinch of salt.

Add sour cream and cornstarch, mixing until smooth.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 50-60 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool slowly for 1 hour.

Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

Before serving, whip heavy cream with powdered sugar until soft peaks form.

Top the cheesecake with whipped cream and fresh fruit or chocolate sauce.

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Allergens