Easy cheesecake recipe

70 min

Learn how to make the perfect cheesecake for your desserts needs.

70 min


number of servings


  • 1 cup graham cracker crumbs (225 g) Added to
  • 2 tablespoon sugar (25 g) Added to
  • 60 cup unsalted butter ( g) Added to
  • plus extra butter for greasing the pan Added to


  • 4 g 250g packages of cream cheese Added to
  • 1 cup crystal sugar Added to
  • 3 tablespoon cornstarch (22 g) Added to
  • 2 tsp vanilla extract (10 ml) Added to
  • 2 tsp finely grated lemon zest (4 g) Added to
  • 3 whole large eggs Added to
  • 1 large egg yolk Added to
  • 1 cup sour cream (not low-fat) (375 ml) Added to
  • 2 tsp lemon juice (10 ml) Added to


1. Step

Preheat the oven to 350ºF (176 C).

2. Step

For the crust, stir the graham crumbs, sugar and melted butter until evenly combined and press this into the bottom of an ungreased 9-inch springform pan.

3. Step

Bake this for 10 minutes, then cool. Brush the sides of the pan with a little melted butter.

4. Step

For the cheesecake, increase the oven temperature to 400ºF (205 C).

5. Step

Beat the cream cheese until light and fluffy. Add the 1 ¼ cups of sugar a little at a time, and scraping the sides and bottom of the bowl often.

6. Step

Beat in the cornstarch, vanilla and lemon zest.

7. Step

Beat in the eggs one at a time, on a lower speed, and scraping after each addition, then beat in the yolk.

8. Step

Still on low speed, beat in ¾ cup of sour cream. Scrape this over the cooled crust.

9. Step

Bake the cheesecake for 10 minutes at 400ºF (205 C) and then reduce the oven temperature to 225ºF (107 C) and bake for 25 more minutes. Turn off the oven, and leave the cheesecake in for an hour, cracking the oven door after 30 minutes. While the cheesecake is baking, prepare the sour cream layer.

10. Step

Stir the remaining ¾ cup of sour cream with the remaining 2 Tbsp of sugar and the lemon juice. Spread this over the top of the cheesecake as soon as it has come out of the oven.

11. Step

Allow the cheesecake to cool completely to room temperature, then carefully run a spatula around the outside of the cheesecake to loosen it from the pan, then chill the cheesecake for at least 6 hours before slicing and serving. The cheesecake will keep, refrigerated, for up to 4 days.

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