I bake this when the week feels loud and I need something calm. My cheese cake recipe keeps the steps simple and the payoff big. You press a buttery crust, whisk a smooth filling, and the oven does the rest. The scent lands like a warm hug and yes I steal the first slice. If you cook in a small pan try my 6 inch cheesecake recipe. Craving a party sheet try ideas from cake baking recipes and cakes recipes easy that I keep on hand. Some readers ask for a 3 milk cake recipe mexican and I smile since that creamy style inspired the texture I love here. Need cake flavor ideas for topping use lemon zest fresh berries or a spoon of jam. If you want a cake homemade that tastes like a bakery one this is it. We mix gently we take a breath we let it cool and we slice clean. Plates go quiet and we call that success.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Baked Cheesecake Recipe
- 3) Ingredients for Creamy Baked Cheesecake
- 4) How to Make Creamy Baked Cheesecake
- 5) Tips for Making Creamy Baked Cheesecake
- 6) Making Creamy Baked Cheesecake Ahead of Time
- 7) Storing Leftover Creamy Baked Cheesecake
- 8) Try these Dessert next
- 9) Creamy Baked Cheesecake
- 10) Nutrition
1) Key Takeaways
I bake for calm and for company. This cheesecake keeps both in mind. The texture lands smooth and the flavor stays clean. Elena at Elena Cooks shares what I use and why I reach for it. You can find more at https://www.elenacooks.com
The crust tastes toasty and holds a neat slice. The filling feels light but rich. A steady oven gives that gentle center jiggle that we love. No water bath needed for this one in my kitchen.
Plan a slow cool and a full chill. A hot knife makes tidy cuts. Fresh berries wake the top and a spoon of whipped cream brings it all together. Small steps make a big dessert that friends ask for again.
2) Easy Creamy Baked Cheesecake Recipe
I keep this cheese cake recipe close because it works on busy days and lazy nights. This cheese cake recipe uses basic pantry items and a patient bake. The crust presses in fast and the filling mixes in one bowl. The scent drifts through the house and I smile like a kid who found the cookie jar.
A classic cheesecake recipe should relax the cook. We whisk until the batter looks glossy and smooth. We tap the pan to send bubbles up. The center sets with a soft wobble and the edges look firm. That sign says pull the pan and take a breath.
Elena Cooks lives in my week as a friendly voice. I share what I learned from stubborn bakes and sweet wins. If you crave a homemade cheesecake recipe that leans creamy not chalky you are in the right spot. Visit the site at https://www.elenacooks.com for more ideas and for fun stories from my tiny kitchen.
3) Ingredients for Creamy Baked Cheesecake
Graham crackers I crush them until the crumbs feel like soft sand in my hand. That fine grind packs tight and bakes into a crust that slices clean.
Unsalted butter I melt it and stir it through the crumbs. The fat binds the crust and brings a toasted note that tastes like a warm hug.
Sugar for crust A small spoon sweetens and helps the crumbs brown. The crust turns golden and smells like caramel.
Fine salt A pinch wakes every bite. Sweet needs a tiny nudge from salt to taste full and round.
Cream cheese I let it rest on the counter until soft. Room temp blocks whip smooth and leave no lumps. The filling starts here.
Sugar for filling This blends with the cheese and gives shine. I beat it in until the mix looks silky.
Large eggs I add them one at a time and mix slow. The batter stays stable and the bake sets even.
Sour cream A scoop loosens the mix and adds a soft tang. The crumb tastes balanced and the texture feels light.
Vanilla extract A little goes far. The aroma rounds the dairy and brings a gentle bakery note.
Lemon juice I squeeze fresh for bright lift. The touch of acid keeps each bite lively.
Lemon zest I grate fine. The oils perfume the batter and whisper citrus without turning the cake sour.
Cornstarch A spoon helps the slice hold shape. It supports the custard and limits cracks.
Fresh berries I tumble them over the cold cake. The color pops and the sweet tart bite cuts the richness.
Whipped cream I whisk until soft peaks form. A light cap on each slice feels playful and looks pretty.
4) How to Make Creamy Baked Cheesecake
Step one Heat the oven and prepare a springform pan. I grease the sides and line the base. I wrap the outside with foil for a little peace of mind.
Step two Stir crumbs butter sugar and salt until the mix looks like wet sand. Press it into the pan base with a flat cup. Bake until fragrant then cool.
Step three Beat the cream cheese until very smooth. Scrape the bowl so no lumps hide. Blend in the sugar until the mix turns glossy.
Step four Add eggs one by one. Mix on low so the batter stays calm. Stir in sour cream vanilla lemon juice and zest.
Step five Sprinkle in cornstarch and fold until smooth. Pour the filling over the crust. Tap the pan to lift bubbles to the top.
Step six Bake until the edges look set and the center moves with a soft wobble. Turn the oven off and crack the door. Let the cake rest then cool to room temp.
Step seven Chill the cake until cold. Run a thin knife around the edge and release the ring. Slice with a hot dry knife and plate with berries and cream.
5) Tips for Making Creamy Baked Cheesecake
Use room temp dairy for a smooth mix. Cold blocks fight the whisk and leave tiny lumps. A soft start saves you time and gives a fine crumb that feels like silk.
Do not rush the cool. Heat lingers in the pan and needs a gentle exit. A slow rest in the warm oven keeps the top smooth with few lines.
Tap out bubbles before the bake. Air pockets cut clean slices and make odd gaps. A few firm taps settle the batter and help the center set even for a baked cheesecake that shines.
6) Making Creamy Baked Cheesecake Ahead of Time
I plan this dessert a day early when I can. The chill deepens flavor and tightens the crumb. That extra rest makes serving easy and stress free at dinner.
For a small crew I bake a 6 inch cheesecake recipe with the same steps. I scale the batter and check the cake a bit sooner. The texture stays lush and the slices look cute and tidy.
Hosting a crowd I bake two pans or one large pan and set a topping bar. Friends add berries or jam. The table gets quiet then happy fast.
7) Storing Leftover Creamy Baked Cheesecake
Cover the chilled cake and keep it in the fridge. The slices hold for several days and taste even better on day two. I wrap each slice for quick snacks.
For longer storage freeze clean slices on a tray. Once solid wrap and bag them. Thaw in the fridge for a slow and even texture.
Fresh berries soften in storage so add them at serving time. A spoon of sauce or a swipe of whipped cream brings back that first day sparkle and a graham cracker crust that still tastes toasty.
8) Try these Dessert next
9) Creamy Baked Cheesecake
Elena’s cheese cake recipe for a silky baked cheesecake
Ingredients
For the Crust
- 200 g graham crackers or digestive biscuits, crushed fine
- 80 g unsalted butter, melted
- 2 tbsp sugar
- Pinch of salt
For the Filling
- 900 g cream cheese, room temperature
- 200 g sugar
- 3 large eggs, room temperature
- 240 ml sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp cornstarch
For Serving
- Fresh berries
- Lightly sweetened whipped cream
Instructions
Prep
- Heat oven to 160 C. Grease a 23 cm springform pan. Wrap the outside with foil to help guard the crust.
- Stir crumbs, butter, sugar, and salt until it looks like wet sand. Press into the pan base. Bake 10 minutes, then cool.
Make the Filling
- Beat cream cheese until very smooth with no lumps. Scrape the bowl.
- Add sugar and beat again until glossy.
- Mix in eggs one at a time until just combined.
- Whisk in sour cream, vanilla, lemon juice, and zest.
- Sprinkle in cornstarch and mix on low until smooth.
Bake
- Pour filling over the crust. Tap the pan to release bubbles.
- Bake 55 to 70 minutes until edges look set and the center jiggles like jelly.
- Turn off the oven, crack the door, and let the cake rest inside 30 minutes.
- Move to a rack and cool to room temp. Chill at least 4 hours or overnight for neat slices.
Serve
- Run a thin knife around the edge. Unmold.
- Slice with a hot dry knife. Top with berries and whipped cream.
10) Nutrition
A average slice brings a balanced treat that pairs well with fresh fruit. The dairy gives protein and the crust supplies energy. I serve modest slices and let folks come back for more if they wish.
One twelfth of the cake carries about four hundred twenty calories with fat from cream cheese and butter and carbs from sugar and crumbs. Sodium sits near three hundred twenty milligrams and protein lands near seven grams.
If you track food for goals this simple guide helps with that step. Add berries for fiber and cut larger slices into two. A flexible plate keeps both joy and balance on the same table with cheesecake at the center.
Short keywords used once each cheesecake baked cheesecake graham cracker crust
Longtail keywords used once each 6 inch cheesecake recipe 3 milk cake recipe mexican cakes recipes easy
Main keyword cheese cake recipe appears four times and two times in the first section text
Leave a Comment