The Classic Cheesecake

The classic cheesecake recipe

5 min


The first time I tasted cheesecake, I fell head over heels for this yummy dessert. What’s not to love about it? From the crunchy crust to the soft cake inside, all the different components combine to create a delicious dessert. There are many different versions, like the basque cheesecake, the Japanese cotton cheesecake, and fried cheesecake bites.

The best part is that making a homemade cheesecake is not as complicated as it may seem. With only a handful of ingredients and basic kitchen utensils, you can churn out a tasty cheesecake in just a few hours! This dessert recipe is perfect for special occasions or for enjoying a sweet treat after a long week.

How to make homemade cheesecake

I believe that this is the classical cheesecake recipe. When I was younger, my grandmother made it often, and I would always help her make it. She was an exceptional home baker and made this dessert with love and care. Growing older, I learned the recipe; since then, this has been my go-to cheesecake recipe. Not only because it reminds me of my grandma but because it is simple to make and delicious.

If you’re a novice baker or you’re like me and are always looking for simple dessert recipes to try at home, this cheesecake recipe is perfect for you. This cheesecake can be made with less than 20 ingredients, most of which you probably already have in your kitchen. 

The tools you’ll need to make this cheesecake are the following:

  • Blender or food processor. You’ll need them to crush the cookies for the cheesecake base. If you don’t have any of these appliances, don’t worry! You can hand-crush the cookies with a sturdy rolling pin or another tool.
  • Bowls. You’ll need a set of good-quality mixing bowls to separate some of the ingredients you’ll use and make the cheesecake’s batter.
  • A whisk. This tool is essential for making the cheesecake batter. Of course, having a hand mixer or a stand mixer will help you immensely. But a silicone spatula will work if you don’t have a whisk.
  • Spoons. This utensil will be handy when mixing, pouring, and decorating the cheesecake. I always like to have a set of clean spoons when baking because you never know when you’ll need one.
  • Cheesecake panSpringform pans are great for cheesecakes and mousses because they allow you to unmold the desserts without too much hassle. If you don’t have a springform pan, you can use a traditional cake pan or a baking sheet if you cover them with parchment paper beforehand.
  • Oven. Because this is a baked cheesecake recipe, you’ll need an oven. But don’t worry if you don’t have one! There are plenty of no-bake cheesecake recipes you can try instead.

This is the only baked cheesecake recipe you’ll ever need

Believe me, this simple cheesecake recipe is better than any store-bought frozen cheesecake. Once you try this recipe, you won’t want to make cheesecake any other way. So let’s dive into the recipe!


For the crust:

  • 300 grams of cookies (such as Graham Crackers, Lotus Bischoff cookies, or Oreos)
  • 100 grams of butter, melted
  • ¼ teaspoon of nutmeg
  • ½ teaspoon of cinnamon

For the filling:

  • 600 grams of cream cheese
  • 200 milliliters of heavy cream (you can use whipping cream or half-and-half as well)
  • 150 grams of sugar
  • 3 medium-sized eggs
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of vanilla extract

For plating:

  • Fresh berries, like blueberries or raspberries
  • Diced strawberries
  • Cherries
  • Additional whipped cream


To make the cheesecake base:

  1. Grind the cookies in a blender or food processor until they have a sand-like consistency. 
  2. Add the nutmeg, cinnamon, and melted butter and blend until the mix holds its shape lightly.
  3. Press the mix into a springform pan, using a cup or your hands, to ensure it covers the pan’s bottom and sides uniformly.
  4. Put the pan with the cheesecake base in the fridge and let rest for 30 minutes. In the meantime, preheat the oven to 200° C (390 F).
  5. Bake the cheesecake base for 10 minutes. Then, remove it from the oven and let it cool while making the filling. (Don’t turn off the oven)

To make the filling:

  1. Add the cream cheese and vanilla extract to a bowl and whip them until mixed. You can use a spatula for this step if you don’t have a whip.
  2. Add the lemon juice and the sugar without overwhipping the mix. If you beat the mix too hard, the top of the cheesecake will crack while in the oven.
  3. Add the eggs, one by one, and mix until you get a smooth-looking mixture.
  4. Add in the heavy cream and mix until it fully incorporates the mixture.
  5. Pour the filling into the springform pan with the base. 
  6. Fill a baking sheet with water, put the springform pan with the cheesecake mix on top, and put them in the oven.
  7. Bake for 200° C (390° F), then reduce the temperature to 110° C (230 F) and bake it for an hour and a half.
  8. Take it down from the oven and let it cool in the pan for 20 minutes. Then, unmold it and let it cool down for another 20 minutes.

Decorating the cheesecake:

  1. Once the cheesecake is cool, spread a thin layer of whipped cream.
  2. Then, add the berries, strawberries, and cherries on top. 
  3. Serve and enjoy!

Additional notes

If you don’t have a blender or food processor, put the cookies in a sealable plastic bag and repeatedly break them down into pieces by hitting them with a rolling pin. Then, pour them into a bowl, add the melted butter and the spices, and mix everything with a spoon.

You can use a spatula to make the filling if you don’t have a whisk. But when mixing in the eggs, beat them lightly with a fork before adding them. You can also use a hand mixer or stand mixer if you want. But use them in the lower setting so you don’t overmix the batter.

Adding a sheet tray filled with water below the pan will ensure your cheesecake doesn’t brown too much while baking.

I choose berries, but you can make this cheesecake with other fruits or decorations. For example, you could cover it with chocolate sauce and crushed Oreos or coat it with sugar and burn it with a torch to make a creme brulee cheesecake. It’s all about letting your creativity run free in the kitchen!


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