The Best Cheesecake Recipe

A Super Easy, But Fancy Dessert

Best and easy cheesecake

Everyone needs a really good plain cheesecake recipe in their repertoire. Top slices with fruit, chocolate sauce and chopped candy cane, lemon curd, or whatever else strikes your fancy for a decadent dessert! It also freezes well so you can double wrap this up, freeze it, and bring it out for New Years or later on. I love the sour cream topping, which adds a really nice dimension to this cheesecake and is really easy to do. 


Crumb Crust:

1 1/2 cups graham cracker or chocolate wafer crumbs
2 tbsp sugar
1/4 cup melted butter


3 8oz (250 g) packages of cream cheese, softened
4 large eggs
2 tsp vanilla
1 cup sugar

Sour Cream Topping:

1 cup sour cream
2 tbsp sugar
1 tsp vanilla

  Pre-heat oven to 350 F (180 C)

  Stir the crumb crust ingredients together in a bowl and then pat into a greased 10 inch springform pan (don't go up the sides). Bake for 10 minutes and then let cool.

  Begin making the filling. With an electric mixer, beat the cream cheese until fluffy. Add eggs one at a time, beating well with each addition. Beat in vanilla, then sugar. Pour over baked graham crust. Bang the pan on the counter a few times to release bubbles in the batter. Bake 45-50 minutes. The cake may be fairly moist in the middle, which is fine. 

  Make the topping: In a bowl stir together the sour cream, sugar, and vanilla. Spread over the cheesecake as soon as it comes out of the oven, and then return to the oven and bake for 10 more minutes.

  Allow the cheesecake to cool at room temperature, and then put it in the fridge and let it chill for several hours or overnight.

  Makes a luscious 10-inch cheesecake.

Adapted from Today's Parent December 2006

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom