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A rich, creamy, PERFECT Cheesecake Recipe! Oh, and there’s NO water bath required! You’ll want to try this one! Today I’m so excited to show you how to make the best Cheesecake Recipe of your life.
Simple, classic, and no water bath required! The texture is smooth, rich, and creamy, served over a crisp homemade graham cracker crust. I’ve included tons of detailed tips and important info in today’s post so you can make the perfect creamy cheesecake every time. For a visual how-to, be sure to check out my step-by-step video beneath the recipe! The Perfect Cheesecake Recipe This cheesecake recipe has been a long time coming. I’ve shared a few cheesecake variations in the past, including my No-Bake Cheesecake, but getting a perfected classic version took lots of testing. Oh, and we are skipping the water bath!
Yes, you will have to test for doneness at some point and there’s a real possibility it will need more time in the oven, but minimize opening the oven as much as possible. Opening the oven door can drastically reduce the temperature of your oven, which will slow the baking process and might cause your cheesecake to sink or crack. Once your cheesecake is done baking, allow it to cool for 10 minutes on top of the stove. Then, run a knife around the inside of the springform pan to loosen the crust from the sides.
As your cheesecake cools, it may to shrink a bit. Free the crust from the sides so it can contract with your filling as needed. Cool at room temperature before moving to the fridge I always let my cheesecake come to room temperature before chilling. For bests results, let it cool as gradually as possible. This pre-chilling cooling period can take an hour or two, but it’s worth it. How to Store Cheesecake Cheesecake should always be stored chilled in the refrigerator. When I’m ready to store mine, I’ll usually replace the springform ring and then cover the top with foil.
Yes, you can freeze your cheesecake! Fortunately, this cheesecake recipe actually freezes very well. To freeze, first allow your cheesecake to cool on the stovetop and in the fridge as instructed. Once it’s chilled, you can freeze by wrapping thoroughly in plastic wrap and then wrapping in foil. Cheesecake will keep in the freezer for several months. To thaw, transfer to the fridge and let it thaw there overnight.
Or try something different and serve this cheesecake on an Oreo Crust! How to make the creamiest, BEST Cheesecake Recipe! Oh, and there’s no water bath required! Be sure to check out my step-by-step video below the recipe!
