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[To main content](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/#main) [To navigation](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/#menu) [In Laura's Bakery](https://www.inlaurasbakery.com/) - [Recipes](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) - - [Sweet recipes](https://www.inlaurasbakery.com/category/sweet-recipes/) - - [Breakfast](https://www.inlaurasbakery.com/category/sweet-recipes/breakfast/) - [Cakes](https://www.inlaurasbakery.com/category/sweet-recipes/cakes/) - [Cheesecakes](https://www.inlaurasbakery.com/category/sweet-recipes/cheesecakes/) - [Cookies](https://www.inlaurasbakery.com/category/sweet-recipes/cookies/) - [Dutch recipes](https://www.inlaurasbakery.com/category/sweet-recipes/dutch-recipes/) - [View all categories](https://www.inlaurasbakery.com/category/sweet-recipes/) - [Savory recipes](https://www.inlaurasbakery.com/category/savory-recipes/) - - [Appetizers & Snacks](https://www.inlaurasbakery.com/category/savory-recipes/appetizers-snacks/) - 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[Dutch recipes](https://www.inlaurasbakery.com/category/sweet-recipes/dutch-recipes/) - [Holidays & Occasions](https://www.inlaurasbakery.com/category/holidays-occasions/) - [Baking tips](https://www.inlaurasbakery.com/category/baking-tips/) - - [Food storage](https://www.inlaurasbakery.com/category/baking-tips/food-storage/) - [Ingredients](https://www.inlaurasbakery.com/category/baking-tips/ingredients-baking-tips/) - [Tutorials](https://www.inlaurasbakery.com/category/baking-tips/tutorials/) - [Convert your recipe](https://www.inlaurasbakery.com/convert-your-recipe-calculator/) - [About](https://www.inlaurasbakery.com/about-lauras-bakery/) [Follow us on Instagram](https://www.instagram.com/inlaurasbakery/)[Follow us on Facebook](https://www.facebook.com/inlaurasbakery)[Follow us on Pinterest](https://nl.pinterest.com/inlaurasbakery/) # Easy homemade cheesecake recipe Posted: October 22, 2024 Last modified: October 8, 2025  [Share]() [Share on Facebook](http://www.facebook.com/sharer/sharer.php?u=https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) [Share on Pinterest](http://www.pinterest.com/pin/create/button/?url=https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/&media=%0A%09%09%09%09%09%09%09%09%09%09%09%09%09%09%20https://www.inlaurasbakery.com/wp-content/uploads/sites/2/2024/10/Cheesecake-PIN.jpeg%09%09&description=Easy%20homemade%20cheesecake%20recipe%20%E2%80%93%20https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) [Share on Whatsapp](https://wa.me/?text=https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) [Share on Email](mailto:?subject=Kijk%20deze%20website!&body=https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) [Pin recipe](http://www.pinterest.com/pin/create/button/?url=https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/&media=https://www.inlaurasbakery.com/wp-content/uploads/sites/2/2024/10/Cheesecake-PIN.jpeg&description=Easy%20homemade%20cheesecake%20recipe%20%E2%80%93%20https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) [Go to recipe](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/#recipe) For years, I have been sharing the most delicious baked cheesecake recipes on my Dutch website (so expect some coming up in the next weeks!), but ironically, the basic recipe has always fallen by the wayside. So it’s about time I shared my simple cheesecake recipe with you that is the base of so many other cheesecakes. ## Making a basic cheesecake recipe Cheesecake, who doesn’t love it? Making cheesecake may sound intimidating if you’ve never tried it before, but once you know how easy it is, you will probably bake this delicious cake many times over. I find this the best cheesecake recipe out there, as it is so versatile and easy to adjust. With this basic cheesecake recipe, you can go in any direction you want. For example, you can flavor the cream cheese filling with citrus or chocolate and top the cheesecake with a delicious Italian meringue. Or what about adding a crumble topping and make this [**blueberry crumble cheesecake**](https://www.inlaurasbakery.com/easy-blueberry-crumble-cheesecake-recipe/)! I even made a delicious [apple pie cheesecake](https://www.inlaurasbakery.com/apple-pie-cheesecake-recipe/)\! Or maybe you prefer to experiment with different cookies for the bottom, or maybe you like to use more than one cookie type! Later in this article, I’ll give you tips on the proportions of different types of cookies and how much unsalted butter you need for which cookies.   ## Making the Cheesecake Cake Base The first step in baking a cheesecake is to make the base. You can use any kind of cookie (or even nuts). Most common is probably a classic graham cracker crust, but there are so many more options to choose from. Mix the cookie crumbs with the melted butter and press them into the bottom of your springform pan. An easy way to make sure you press it evenly around the base is to use a glass with a flat bottom to press the cookie crust. Put the base in the refrigerator while you make the filling. I’m going to give you some additional guidelines for varying the cookie base to make it a little easier. Some types of cookies already contain more butter, so you need to add less butter to make a tasty cheesecake base. Below is a list of the most common cookies used in cheesecake, along with how much unsalted butter in grams you need to bake the perfect cookie base for your cheesecake. You can then enter this into the base recipe below. - 200 grams (7 oz) graham cracker crumbs – 100 grams (3.5 oz) butter - 240 grams (8.5 oz) tea biscuits – 100 grams (3.5 oz) butter - 260 grams (9.2 oz) Bastogne cookies – 100 grams (3.5 oz) butter - 340 grams (12 oz) Oreos – 30 grams (1 oz) butter - 285 grams (10 oz) chocolate chip cookies – 85 grams (3 oz) butter - 240 grams (8.5 oz) gingerbread cookies – 100 grams (3.5 oz) butter **TIP:** Did you know you can make cute mini cheesecakes? Or how about a cheesecake with a butterscotch cake base?   ## Making the cheesecake filling Of course, just as important as the base of the cheesecake is also the filling. Now the fun part of the filling is that there is no limit to the cheesecake variations you can make. But let’s start with the basics. What do you need for making a classic cheesecake recipe - **full fat cream cheese** - **sugar** – you can use brown sugar but that will have an effect on the color of the end result. I usually go for (fine) granulated sugar - **eggs** - **sour cream** - **vanilla extract** - **all purpose flour** The first step is to add the cream cheese with the sugar in the bowl of a stand mixer (using a hand mixer is a good option too). Use the paddle attachment and keep in mind that you do not want to over whip the mixture. Using medium speed, cream the two together until smooth. Now add the eggs one by one on low speed, make sure each one is incorporated before adding the next one. Mix the sour cream with the vanilla and add that in. You can use the machine or a rubber spatula as well. And last but not least add the flour in and mix until just combined. Once you’ve got your base done you can add flavorings if you want. You can add a bit of lemon juice, fresh berries or any other kind of flavor you like.   ## Frequently Asked Questions: Cheesecake Recipe ### What is the best type of cream cheese for a creamy cheesecake? Actually, you can use any kind of all-natural full fat cream cheese, whether it’s a house brand or an A-brand. Personally, I usually use Philadelphia’s natural cream cheese. Which brand of cream cheese you use depends largely on your location in the world and what is available. Sometimes you will find brands that carry a variety called rich and creamy. That is usually not the best choice. You want it to be firm enough to hold the cheesecake. ### What is the best way to get a cheesecake out of the pan? By using a loose-bottom springform pan, greasing the pan, and then lining the bottom and sides of the springform pan with parchment paper. It might seem like double action but it is the best way to ensure it comes out perfectly every single time. Do not remove the cheesecake from the pan until it has baked, cooled and set in the refrigerator. Carefully loosen the springform pan of the cool cheesecake and remove the parchment paper from the sides. Transfer the cheesecake to a large cutting board or cake platter for decorating, slicing, and/or serving. ### How do I keep my cheesecake from cracking? In my experience, it comes down to the temperature of your oven during the baking and cooling process. At a lower temperature, a cheesecake will bake more evenly, so it will not collapse to the point where cracks appear when it cools. For the same reason, it is important to keep the cheesecake in the oven while it cools. But the best two tips I have are these: - put a small oven dish with hot water on the bottom in the oven - leave the oven door closed after baking. The extra moisture prevents the cheesecake from cracking. ### I have a crack in my cheesecake, what do I do? Not to worry! You can easily hide the cheesecake cracks by decorating the top of your cheesecake with a delicious topping. Think lemon curd, whipped heavy cream, or Italian meringue. Or even a layer of fresh berries will do the trick. The taste will stay be the same so while the crack might not look all that great it’s not a big issue for the flavor. ### How do you know if a cheesecake is baked? A baked cheesecake is done when the edges feel firm but the center is still wobbly. As it cools and sets in the oven and refrigerator, the entire cheesecake will firm up. ### Do I need to use a water bath? Some recipes will tell you to use a cheesecake water bath when baking to prevent the cheesecake from cracking. First of all you will need a solid cheesecake pan if you want to do that or the water will leak into the springform pan. What I think works best, is a small oven dish with hot water on the bottom of the oven. But even without, I often have cheesecakes without cracks. Just keep the door closed when the cheesecake cools down in the oven. This easy cheesecake recipe will create a delicious and perfect homemade cheesecake and is your starting point for making your first cheesecake and add your favorite cheesecake toppings\! More cheesecake recipes will follow soon but also check out below delicious no bake cheesecake recipes if you have less time at your hands. - [**No bake cherry cheesecake**](https://www.inlaurasbakery.com/dutch-monchou-pie-no-bake-cherry-cheesecake/) - **[No bake strawberry cheesecake](https://www.inlaurasbakery.com/no-bake-strawberry-cheesecake-bites/)** - **[Strawberry cheesecake cookies](https://www.inlaurasbakery.com/best-strawberry-cheesecake-cookies-recipe/)** And if you are looking for more tips on how to bake the best cheesecake, you don’t want to miss out on my [**tips for perfect cheesecakes**](https://www.inlaurasbakery.com/my-baking-tips-for-a-perfect-cheesecake/).   [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) [Print recipe](https://www.inlaurasbakery.com/wprm_print/cheesecake-base-recipe) No votes yet [Convert recipe](https://www.inlaurasbakery.com/convert-your-recipe-calculator/?recipe=93672)[Baking mode](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/ "Bakstand") \* Baking mode prevents your screen's turning off unexpectedly ## Cheesecake Base Recipe You can really go either way with this easy base recipe for a baked cheesecake. Preparation20 minutes mins Cooking1 hour hr Cooling time4 hours hrs Total5 hours hrs 20 minutes mins Servings: [12](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) personen ### Ingredients [US Customary](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) \| [Metric](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/) #### Cake base - 200 grams graham cracker biscuits - 100 grams unsalted butter #### Cheese Cake - 600 grams cream cheese - 180 grams granulated sugar - 4 eggs - 125 grams sour cream - 2 teaspoons [vanilla extract](https://www.inlaurasbakery.com/homemade-vanilla-extract-only-2-ingredients/) - 15 grams all purpose flour ### Equipment - 22 cm springform pan (8.5 inch) ### Instructions - Grease the springform pan and line with baking paper. Crush the biscuits. Melt the butter and stir the cookie crumbs into the melted butter until you have a crumbly, sticky mixture. Pour into a springform pan lined with baking paper and press down firmly (I do’nt cover the sides of the baking pan). - Prepare the filling or batter for the cheesecake. Cream together the cream cheese and sugar. Add the eggs one at a time, beating just until incorporated. Mix the vanilla extract with the sour cream and add while beating. Add 15g (0.5 oz) flour and beat until smooth, but not too long. - Now add any flavorings to the base. Pour the batter onto the cookie base and smooth down with a spatula. Bake the cheesecake in a preheated oven (conventional oven) for 60 minutes at 150°C (300˚F). **TIP:** Put a small oven dish with hot water on the bottom of the oven. - After baking, turn off the oven and leave the cheesecake to cool with the oven door closed. Once the cheesecake is at room temperature, place it in the refrigerator to set for at least 4 hours. - Serve with a dollop of whipped cream and decorate with fresh fruit or cookies. How to store You can store the cheesecake in the fridge for 2-3 days. Links in this article may be affiliate links. If you purchase something through such a link, I will receive a small commission, without you paying anything extra. ### You might also like   ### No-bake strawberry cheesecake bites [Read more about No-bake strawberry cheesecake bites](https://www.inlaurasbakery.com/no-bake-strawberry-cheesecake-bites/)   ### Chocolate Covered Cheesecake Bites [Read more about Chocolate Covered Cheesecake Bites](https://www.inlaurasbakery.com/chocolate-covered-cheesecake-bites/)   ### How to make Italian meringue (easy recipe) [Read more about How to make Italian meringue (easy recipe)](https://www.inlaurasbakery.com/how-to-make-italian-meringue-easy-recipe/) ## Leave a comment [Cancel reply](https://www.inlaurasbakery.com/easy-homemade-cheesecake-recipe/#respond) ### What are you looking for? ## Welcome to Laura’s Bakery  ### Hi There\! Welcome to Laura’s Bakery! 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For years, I have been sharing the most delicious baked cheesecake recipes on my Dutch website (so expect some coming up in the next weeks!), but ironically, the basic recipe has always fallen by the wayside. So it’s about time I shared my simple cheesecake recipe with you that is the base of so many other cheesecakes. ## Making a basic cheesecake recipe Cheesecake, who doesn’t love it? Making cheesecake may sound intimidating if you’ve never tried it before, but once you know how easy it is, you will probably bake this delicious cake many times over. I find this the best cheesecake recipe out there, as it is so versatile and easy to adjust. With this basic cheesecake recipe, you can go in any direction you want. For example, you can flavor the cream cheese filling with citrus or chocolate and top the cheesecake with a delicious Italian meringue. Or what about adding a crumble topping and make this [**blueberry crumble cheesecake**](https://www.inlaurasbakery.com/easy-blueberry-crumble-cheesecake-recipe/)! I even made a delicious [apple pie cheesecake](https://www.inlaurasbakery.com/apple-pie-cheesecake-recipe/)\! Or maybe you prefer to experiment with different cookies for the bottom, or maybe you like to use more than one cookie type! Later in this article, I’ll give you tips on the proportions of different types of cookies and how much unsalted butter you need for which cookies. ### What is the best type of cream cheese for a creamy cheesecake? Actually, you can use any kind of all-natural full fat cream cheese, whether it’s a house brand or an A-brand. Personally, I usually use Philadelphia’s natural cream cheese. Which brand of cream cheese you use depends largely on your location in the world and what is available. Sometimes you will find brands that carry a variety called rich and creamy. That is usually not the best choice. You want it to be firm enough to hold the cheesecake. ### What is the best way to get a cheesecake out of the pan? By using a loose-bottom springform pan, greasing the pan, and then lining the bottom and sides of the springform pan with parchment paper. It might seem like double action but it is the best way to ensure it comes out perfectly every single time. Do not remove the cheesecake from the pan until it has baked, cooled and set in the refrigerator. Carefully loosen the springform pan of the cool cheesecake and remove the parchment paper from the sides. Transfer the cheesecake to a large cutting board or cake platter for decorating, slicing, and/or serving. ### How do I keep my cheesecake from cracking? In my experience, it comes down to the temperature of your oven during the baking and cooling process. At a lower temperature, a cheesecake will bake more evenly, so it will not collapse to the point where cracks appear when it cools. For the same reason, it is important to keep the cheesecake in the oven while it cools. But the best two tips I have are these: - put a small oven dish with hot water on the bottom in the oven - leave the oven door closed after baking. The extra moisture prevents the cheesecake from cracking. ### I have a crack in my cheesecake, what do I do? Not to worry! You can easily hide the cheesecake cracks by decorating the top of your cheesecake with a delicious topping. Think lemon curd, whipped heavy cream, or Italian meringue. Or even a layer of fresh berries will do the trick. The taste will stay be the same so while the crack might not look all that great it’s not a big issue for the flavor. ### How do you know if a cheesecake is baked? A baked cheesecake is done when the edges feel firm but the center is still wobbly. As it cools and sets in the oven and refrigerator, the entire cheesecake will firm up. ### Do I need to use a water bath? Some recipes will tell you to use a cheesecake water bath when baking to prevent the cheesecake from cracking. First of all you will need a solid cheesecake pan if you want to do that or the water will leak into the springform pan. What I think works best, is a small oven dish with hot water on the bottom of the oven. But even without, I often have cheesecakes without cracks. Just keep the door closed when the cheesecake cools down in the oven.