Have you been looking for a no-fuss, foolproof cheesecake recipe? Look no further! This super easy recipe makes a cheesecake that is smooth, creamy, and oh, so delicious!
I have to admit that up until now, I hadn’t made a whole lot of cheesecakes. They just always seemed so fussy, what with having to bake them in a water bath (or a “bain marie” as the French say) to prevent them from cracking, while at the same time hoping the middle gets baked all the way through. What a bother!
Well, my boyfriend’s daughter has a birthday coming up and she loves cheesecake. I had made her one last year for her birthday, but it didn’t come out so great, so I decided it was time to master the cheesecake, and either find, or adapt, a recipe that worked for me. A recipe that wasn’t fussy, that would come out perfect every time I made it, and of course, be delicious! I had to redeem myself after last year!
I started with a BHG “Snickerdoodle Cheesecake” recipe I had made a long time ago that had worked fairly well for me. It’s a really good recipe, but I’m not a big snickerdoodle fan (I know, what can I say?). 🙂 I changed the crust from a shortbread crust to a traditional graham cracker crust, changed the pan size from a 9-inch to a 10-inch springform, took the cinnamon-sugar flavor out, and topped it with a homemade peach glaze (also very easy to make!). You could also use strawberries, raspberries, blueberries or even nectarines in place of the peaches in the fruit glaze. All would be scrumptious!
This recipe is so easy; you don’t have to use a water bath, you don’t have to cover it with foil, you don’t have to worry about the middle being under-cooked or cracked, it comes out perfect every time!
The texture is smooth and creamy, rich, and delicious topped with sun-ripened peaches! Oh, and SueLyn finally got a birthday cheesecake that was worthy of the big 3-0!
Happy Birthday Suelyn!
A no-fuss, foolproof cheesecake that comes out perfect every time!
- 2 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 1/2 cup (1 stick) butter, melted
- 2 packages (8 oz) cream cheese, room temperature
- 1 carton (8 oz) sour cream
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla or almond extract
- 3 eggs, room temperature, lightly beaten
- 2 cups ripe peaches, peeled and chopped
- 1/2 cup sugar
- 1 teaspoon cornstarch
- pinch of salt
- Combine graham cracker crumbs, sugar, and butter in a small bowl (I use a fork for this). Press crumb mixture onto bottom and halfway up sides of a 10” springform pan. Chill in fridge or freezer while you make the filling.
- Beat cream cheese with an electric mixer until smooth. Add sour cream, sugar, cornstarch, and vanilla or almond extract; beat until smooth. Add eggs and beat on low just until combined. Pour filling into crust. Place springform pan in a shallow baking pan or half sheet pan.
- Bake 45 - 50 minutes or until a 2 - 3 inch area around the outside edge appears set when gently shaken. Cool in springform pan on wire rack for 15 minutes. Using a small knife or spatula, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan. Cool completely on wire rack. Cover and chill at least 4 hours before serving.
- Before serving, spoon peach topping onto cheesecake.
- Cook the peaches and sugar in a saucepan over medium heat, mashing the peaches slightly as they cook (I use a muddler for this) and stirring until the sugar is dissolved.
- Add the cornstarch and salt; bring the mixture to a boil and continue boiling for 1 minute until slightly thickened. Chill until ready to serve.
Take the cream cheese and eggs out of the fridge 30 minutes before starting to bring to room temperature.
When the cheesecake is ready to come out of the oven it may look puffy in the middle, but don't worry, it will flatten out beautifully as it cools.
You can substitute almost any fruit in place of the peaches for a different flavored topping.
Store cheesecake in the refrigerator.