1 package cream cheese cheesecake recipe

Here’s a detailed 1450-word recipe for a cheesecake made with one package of cream cheese:

Classic Cream Cheese Cheesecake Recipe

Cheesecake is a timeless dessert that’s loved by many for its rich, creamy texture and decadent flavor.

This recipe uses just one package of cream cheese, making it a more approachable and budget-friendly option without sacrificing the deliciousness of a traditional cheesecake.

Whether you’re a seasoned baker or a beginner, this recipe is perfect for you.

Let’s dive into the step-by-step guide to creating a mouthwatering cheesecake that will impress anyone who takes a bite.

Ingredients

For the Crust:

1 cup of graham cracker crumbs (about 8-10 full sheets)
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

For the Cheesecake Filling:

1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar

1/2 teaspoon vanilla extract
1 large egg
1/4 cup sour cream

1 tablespoon all-purpose flour
1 tablespoon lemon juice (optional, for a hint of tang)

For the Topping (optional):

Fresh berries (strawberries, blueberries, raspberries)
Whipped cream
Chocolate drizzle

Caramel sauce

Equipment Needed

8-inch springform pan (or a 9-inch for a thinner cheesecake)
Mixing bowls

Hand mixer or stand mixer
Spatula
Measuring cups and spoons

Baking sheet
Parchment paper
Cooling rack

Instructions

Step 1: Prepare the Crust

Preheat the Oven: Start by preheating your oven to 350°F (175°C). This ensures the oven is hot and ready when your cheesecake is prepared, helping to bake the crust evenly.
Crush the Graham Crackers: Place the graham crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, you can use a food processor to pulse the crackers into crumbs.
Mix the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar. Mix until well combined. Pour the melted butter over the mixture and stir until all the crumbs are evenly coated and resemble wet sand.

Press the Crust into the Pan: Line the bottom of your springform pan with parchment paper to prevent sticking. Pour the graham cracker mixture into the pan, pressing it firmly into the bottom to create an even layer. Use the bottom of a flat glass or a measuring cup to help press the crumbs down firmly.
Bake the Crust: Place the pan on a baking sheet and bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden and set. Remove the pan from the oven and let the crust cool while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

Soften the Cream Cheese: Ensure your cream cheese is at room temperature before you begin. This allows for smoother blending and prevents lumps in your cheesecake filling.

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using a hand mixer or a stand mixer fitted with a paddle attachment. Beat on medium speed until the cream cheese is smooth and creamy, about 2-3 minutes.
Add the Sugar: Gradually add in the 1/2 cup of granulated sugar while continuing to beat the mixture. The sugar will help to smooth out the cream cheese further and add sweetness to the filling.
Incorporate the Egg: Crack the egg into a small bowl first to ensure no shells get into the cheesecake. Add the egg to the cream cheese mixture and beat on low speed until just combined. Overbeating the egg can introduce too much air, which may cause cracks in your cheesecake during baking.

Add the Vanilla and Sour Cream: Mix in the vanilla extract and sour cream until well combined. The sour cream adds a subtle tanginess and a smooth, rich texture to the cheesecake.
Mix in the Flour and Lemon Juice: Add the tablespoon of all-purpose flour and the lemon juice, if using. The flour helps to stabilize the cheesecake, making it easier to slice and serve. The lemon juice is optional but adds a refreshing citrus note that brightens the flavor.

Step 3: Assemble and Bake the Cheesecake

Pour the Filling Over the Crust: Once the crust has cooled slightly, pour the cheesecake filling over it. Use a spatula to smooth the top, ensuring an even layer.

Prepare a Water Bath (Optional): To prevent the cheesecake from cracking, you can bake it in a water bath. Wrap the bottom of the springform pan with two layers of aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water into the dish until it reaches halfway up the sides of the springform pan.
Bake the Cheesecake: Place the cheesecake in the preheated oven and bake for 30-35 minutes, or until the edges are set but the center still slightly jiggles when the pan is gently shaken. If not using a water bath, you may want to place a pan of water on the rack below the cheesecake to create steam in the oven, which also helps to prevent cracks.
Cool the Cheesecake: Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 30 minutes before removing it. This gradual cooling process helps prevent cracks. After 30 minutes, transfer the cheesecake to a cooling rack and allow it to cool to room temperature.

Chill the Cheesecake: Once the cheesecake has cooled to room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows the cheesecake to set properly and makes it easier to slice.

Step 4: Serve and Enjoy

Remove the Cheesecake from the Pan: Carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan. Unlatch the springform pan and remove the outer ring.
Slice and Serve: Use a sharp knife to slice the cheesecake, wiping the knife clean between each cut for neat slices. Serve the cheesecake as is, or with your favorite toppings such as fresh berries, whipped cream, a drizzle of chocolate or caramel sauce, or even a dusting of powdered sugar.

Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Cheesecake also freezes well; simply wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.

Tips for Success

Room Temperature Ingredients: Ensure all ingredients, especially the cream cheese and egg, are at room temperature. This allows them to combine more smoothly and results in a creamier cheesecake.
Avoid Overmixing: Mix the ingredients just until they are combined. Overmixing can incorporate too much air into the batter, leading to cracks during baking.

Prevent Cracks: Baking the cheesecake in a water bath or placing a pan of water in the oven can help prevent cracks by maintaining a moist baking environment. Cooling the cheesecake slowly also helps avoid cracks.
Chill Time: Don’t skip the chilling step! Chilling the cheesecake for several hours or overnight is crucial for achieving the perfect texture.

Variations

Flavored Cheesecake: Add different extracts or zests to the batter for various flavors, such as almond extract, orange zest, or even a swirl of fruit puree.

Chocolate Cheesecake: Melt 1/2 cup of semi-sweet chocolate chips and mix it into the batter before pouring it over the crust for a chocolate version.
Marble Cheesecake: Drop spoonfuls of melted chocolate or fruit puree on top of the cheesecake batter, and use a knife to swirl it in before baking.

With this classic cream cheese cheesecake recipe, you’ll have a rich and creamy dessert that’s sure to be a hit at any gathering.

The combination of the buttery graham cracker crust and the smooth, velvety filling makes for a perfect slice of indulgence.

Enjoy!