Easy Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: low-fat cream cheese

💰Cheaper: ricotta cheese

Ricotta is often less expensive and can provide a lighter texture.

Preheat the oven to 325°F (163°C).

Prepare a springform pan by greasing it lightly with butter.

Mix graham cracker crumbs and melted butter in a bowl until combined.

Press the crumb mixture into the bottom of the springform pan to form the crust.

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

Add sugar and beat until well combined and fluffy.

Mix in sour cream, heavy cream, vanilla extract, and lemon juice until smooth.

Add eggs one at a time, mixing on low speed after each addition until just combined.

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

Tap the pan gently on the counter to remove any air bubbles.

Bake in the preheated oven for 60-70 minutes until the edges are set but the center is slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature.

Refrigerate for at least 4 hours, preferably overnight, before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens