Cheesecake Recipe Cream Cheese Heavy Cream

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Looking for the perfect cheesecake recipe? It takes a bit of hubris to describe a recipe as perfect, especially for something like cheesecake, for which everyone has their own personal favorite.

But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

No Bake Cheesecake {so Easy!}

This is a classic New York-style cheesecake with a graham cracker crust and high sides. It is rich, dense, and light at the same time, and serves a small army.

But watch out! Just when you think you've made enough for your gathering, so many people will go back for seconds that you may be left without a piece!

My young friend Audrey and I worked together on this cheesecake and have made some slight changes to Dorie's base recipe. We've thickened the graham cracker crust on the bottom and don't let it ride up the sides. We also top the cake with a creamy sour cream topping and serve it with a tangy bright raspberry sauce.

Fluffy No Bake Strawberry Cheesecake Recipe

This recipe has you wrap the cheesecake very well in aluminum foil and then bake it inside a water bath — which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan.

What if you don't want to use a water bath? Sure, that's fine! However, you risk more cracks in the top of your cheesecake and a somewhat drier texture.

Instead of wrapping your pan in layers of foil, which occasionally tear and cause leaks, try this tip from Simply Recipes reader Quantina: Buy a cheap disposable aluminum pan and mold that around your cheesecake instead.

No Bake Cheesecake Recipe (video)

When finished baking, the outer ring of your cheesecake should look slightly puffed and set, but the inner circle should still jiggle just a little bit, like Jell-O after it has set.

Cracks that show up as soon as the cheesecake is done are a sign that your cheesecake is a bit over-baked or that you skipped the water bath. Cracks that show up after cooling are a sign that your cheesecake cooled a little too quickly.

But cracks aren't a sign of failure, nor do they mean that your cheesecake won't taste good. They're mostly cosmetic. Covering the surface of the cheesecake with sour cream or another topping will do a fine job of hiding them.

Easy Heavy Cream Free Strawberry No Bake Cheesecake Recipe By Cookpad.japan

Cheesecake is meant to be served chilled or at room temperature, primarily because it's only after chilling and fully setting that it gains its velvety, silky texture.

If you cut into a cheesecake while it's still warm from the oven, the texture will be very firm and somewhat custard-like, and you'll despair that you've done something wrong. Really, it just needs time to chill!

Serve your cheesecake straight from the fridge, or let it come to room temperature before serving. If you prefer your cheesecake warm, then I suggest either serving it with a warm sauce or warming individual slices in the microwave.

Easiest Creamy Cheesecake

You can prepare the cheesecake up to three days before you plan to serve it. Keep it in the springform mold, covered, and refrigerated until serving time. Wait to add the sour cream or any other topping until serving.

Try a drizzle of warm chocolate or caramel sauce over your slice of cheesecake. Or go fruity — cook down a few cups of frozen berries with a few tablespoons of sugar until it makes a jammy sauce.

If you don’t want to mess with foil that may tear in the water bath, try using oven or slow cooker bags to protect the pan.

Whipped Chocolate Cheesecake Parfaits

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

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Easy Stabilized Whipped Cream

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This better-than-the-bakery cheesecake recipe is extra rich, creamy, and so delicious. A great make-ahead dessert option, it can be chilled in the refrigerator for up to 2 days, or frozen for 2 months.

There are few things in life better than sinking your fork into a slice of cheesecake! This seemingly fancy dessert is actually quite easy to make at home. And even better, is the ultimate party dessert because it can be made days – or months – in advance. Which is a good thing because although it’s an easy dessert, it’s definitely a time consuming one.

Mom's Cheesecake Recipe

Have you ever wondered: how are Cheesecake Factory Cheesecakes baked? Well you’re definitely not alone! I actually worked at the famous factory for almost 5 years. And during that time, I was asked that question over and over again.

I probably consumed over 1 million calories taste-testing my way to the answer! I’d take a slice or two home almost every night… sometimes even more! And quickly it became my life mission became to learn how to bake next level cheesecakes. And after years of research, I finally have the answers!

Did you know you can bake this classic with dessert simple ingredients like cream cheese, sugar, eggs, vanilla, and heavy cream? And the results? Well let’s just say this recipe rivals anything you’d buy from a fancy bakery!

Small Batch Cheesecake

No, they are not hard to make and you don’t need to be a skilled pastry chef to make one! But they do require a good amount of steps and time, so it’s important to have plenty of time when you plan on baking one. Here are a few pro-tips that will make baking a one… well, a piece of cake!

Yes, but I promise it’s not as hard or scary as your might think! The water bath helps the cake stay nice and moist! And it also ensures a crack-free presentation.

Yes! Baked cheesecakes freeze great! After baking, cool the cake completely at room temperature. Then wrap the whole cake, or slices, in multiple layers of saran wrap, then place in a freezer bag. Stored this way, it can be frozen for up to two months.

No Bake Whipped Cream Cheesecake

Tried it and loved it? Snap a picture and share it with me on Instagram @ and by using the hashtag #This No-Bake Cheesecake features a homemade graham cracker crust with a creamy and fluffy cheesecake filling. This recipe is simple to make and perfect for an easy dessert!

If you’ve been following me for a while, you know I absolutely love cheesecake. In fact, I’ll always pick a slice of cheesecake over a slice of regular cake any day. The only thing – sometimes I don’t feel like baking something in the oven for an hour during the spring and summer months when I’m craving cheesecake.

That’s why I absolutely adore this no-bake cheesecake recipe! The bottom of this cheesecake is made with a simple three-ingredient homemade graham cracker crust and the topping is super creamy and fluffy too. This cheesecake is also incredibly easy to throw together and you don’t even have to turn on the oven to make it.

Sour Cream Cheesecake Recipe

I love to make this recipe in a springform pan because it’s easier to slice and serve. If you don’t have a springform pan, I’ve included instructions for how to make this in a pie plate too!

To make this no-bake cheesecake, you’ll start out with the homemade graham cracker crust. If you’ve never made one before, I have a tutorial here for how to make a graham cracker crust here. Here’s a quick break-down of how to make the crust:

Quick Tip: If you’re using a springform pan, place a sheet of parchment paper on the bottom before you add the graham cracker crust. This will make it much easier to remove the cheesecake from the pan.

No Bake Cheesecake Recipe

Next, you’ll gather all of your ingredients for the cheesecake filling. For the filling, we’ll be using some cream cheese, powdered sugar, fresh lemon juice, vanilla extract, and heavy whipping cream. Let’s break down