Smooth and Creamy Cheesecake

Smooth and Creamy Cheesecake - Rich, smooth, creamy, and absolutely sublime! Everyone needs a basic cheesecake recipe and this one is sure to please.

Smooth and creamy cheesecake at it’s best! Homemade cheesecake does not have to be intimidating, it’s really pretty easy. Rich, smooth, creamy, and absolutely sublime! Everyone needs a basic cheesecake recipe and this one is sure to please.

Smooth and Creamy Cheesecake

graham cracker crust in a springform pan with heavy-duty foil wrapped tightly around the pan

First and foremost, it is VERY IMPORTANT that your cream cheese, eggs, and heavy cream are at room temperature.

Spray the springform pan with non-stick baking spray or line with parchment. Wrap the bottom of an 8-inch springform pan with two layers of heavy-duty aluminum foil. Also, have a large roasting pan ready that will accommodate the springform pan. You will be baking the cheesecake in a water bath, so the springform should fit in the middle and not touch the sides of the outer pan. The water bath cooks the cheesecake gently, preventing cracking and resulting in a smooth, creamy cheesecake. Place in the refrigerator while you prepare the cheesecake batter.

Preheat the oven to 350ºF.

In a medium-size bowl mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon of sugar until moistened and starting to come together. Then press into the bottom of the pan and up the sides about 1/3 of the way.

Smooth and Creamy Cheesecake - Rich, smooth, creamy, and absolutely sublime! Everyone needs a basic cheesecake recipe and this one is sure to please.

With an electric mixer on medium-low, beat the cream cheese for 3 minutes. Add the sugar, continue beating increasing the speed to medium-high until light and fluffy. This will take about 5 minutes. It should be smooth and fluffy.

Add the eggs one at a time, continue beating until combined. Add the heavy cream until incorporated, being sure to scrape down the bowl and the paddle several times during the whole process. Make sure to scrape the very bottom of the bowl as well. Add the vanilla and incorporate.

Pour the batter into the springform pan and place in the roasting pan.  Place both pans into the oven on the middle rack. Carefully fill the roasting pan with hot water about halfway up the sides of the springform pan. Being sure not to splash water into the cheesecake batter.

Smooth and Creamy Cheesecake on white plate with red dots drizzled with fresh strawberry coulis

Bake the cheesecake 45 minutes to 1 hour (all ovens are different). It should jiggle slightly but no wet spots, it will continue to cook some while cooling. Carefully remove the springform pan from the water bath and place on a wire rack to cool completely.

Smooth and Creamy Cheesecake on white plate with red dots drizzled in fresh strawberry coulis

Once cool, refrigerate for at least 4 hours before serving.

Smooth and Creamy Cheesecake on white plate with red dots drizzled with fresh strawberry coulis

You can eat the cheesecake plain or serve with a fresh strawberry coulis (the fancy French name for fruit sauce). I highly recommend either way.

close up of Smooth and Creamy Cheesecake drizzled with fresh strawberry coulis

Serve and indulge in this smooth and creamy cheesecake drizzled with fresh strawberry sauce!

Smooth and Creamy Cheesecake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Smooth and Creamy Cheesecake - Rich, smooth, creamy, and absolutely sublime! Everyone needs a basic cheesecake recipe and this one is sure to please.
Course: Dessert
Cuisine: American
Servings: 12
Calories: 509 kcal
Author: DSTR
Ingredients
Crust
  • 1 1/2 cups graham cracker crumbs
  • 1 tablespoon granulated sugar
  • 1/3 cup butter, melted
Cheesecake
  • 3 (8oz) packages of cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, room temperature
Fresh Strawberry Sauce
  • 1 1/2 cups fresh strawberries, cleaned and sliced
  • 1/4 cup granulated sugar
  • 1 lime, zested
Instructions
  1. Preheat oven to 350 degrees F.
Pan Prep
  1. Wrap the bottom of an 8-inch springform pan with two layers of heavy-duty aluminum foil. Set aside a large roasting pan that the springform pan fits in without touching the sides. This will be used for a water bath during cooking.

    Spray the springform pan with non-stick baking spray or line with parchment paper.

Crust
  1. In a medium-size bowl mix 1 1/2 cups of graham cracker crumbs, 1/3 cup melted butter and 1 tablespoon of sugar until moistened and starts to come together. Then press into the bottom of the springform pan and up the sides about 1/3 of the way. Place in the refrigerator while you prepare the cheesecake batter.

Cheesecake
  1. With an electric mixer on medium-low, beat the cream cheese for 3 minutes. Add the sugar, continue beating increasing the speed to medium-high until light and fluffy. This will take about 5 minutes. It should be smooth and fluffy.

  2. Add the eggs one at a time, continue beating until combined. Add the heavy cream until incorporated. Being sure to scrape down the bowl and the paddle several times during the whole process. Make sure to scrape the bottom of the bowl as well. Add the vanilla and incorporate.
  3. Pour the batter into the springform pan and place in the roasting pan. Place both pans into the oven on the middle rack. Carefully fill the roasting pan with hot water about halfway up the sides of the springform pan. Being sure not to splash water into the cheesecake batter.

  4. Bake the cheesecake 45 minutes to 1 hour (all ovens are different). It should jiggle slightly but no wet spots, it will continue to cook some while cooling. Carefully remove the springform pan from the water bath and place on a wire rack to cool completely.

  5. Once cool, refrigerate for at least 4 hours before serving.
Fresh Strawberry Sauce
  1. Process the strawberries, sugar, and lime zest in a food processor or blender until smooth. ( I use my stick blender and it works great! No large appliances to wash.)

  2. Refrigerate for at least 1 hour. This sauce is best served cold.

Recipe Notes

NOTE: It is very important that the cream cheese, eggs, and cream be at room temperature. 

Smooth and Creamy Cheesecake - Rich, smooth, creamy, and absolutely sublime! Everyone needs a basic cheesecake recipe and this one is sure to please. #cheesecake #dessert #recipe

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