Cheesecake Recipe Made With Some Basic Cheesecake Ingredients

A piece of chocolate cake on a plate

The preparation of the cheesecake recipe is straightforward; it’s the baking of the cheesecake that could go wrong. Many basic cheesecake ingredients are also at play, the springform pan leaking, the cheesecake surface cracking, under-baking, over-baking, and so on. A few methods ensure traditional cheesecake perfection, such as identifying when the cheesecake is done and learning everything there is to know about a cheesecake water bath.

Basic Cheesecake Ingredients-

A piece of cake on a plate

• 1 cup graham cracker crumbs

• ¼ cup finely chopped walnuts

• 3 tablespoons brown sugar

• 1 tablespoon ground cinnamon

• 12 teaspoon nutmeg powder

• 5 teaspoons melted butter

• 8-ounce cream cheese packages

• 1 cup sugar (white)

• 1 cup sour cream

• 1 cup heavy cream

• 3 tablespoons all-purpose flour

• 1 tablespoon vanilla extract

• 3 eggs

As always, make sure all of the ingredients for the cheesecake batter are at room temperature, so the batter stays smooth, even and mixes fast. If you combine cold ingredients in a mixer, you’ll get a thick over-beaten cheesecake batter.


A piece of cake on a plate

1st Step

Preheat the oven to 350 degrees Fahrenheit (175 degrees C). Combine graham cracker crumbs, chopped walnuts, brown sugar, cinnamon, nutmeg, and melted butter in a medium mixing bowl. Combine all of the ingredients and press into the bottom of a 9-inch springform pan—Bake for 10 minutes in a preheated oven. Remove from the oven and set aside to cool.

2nd Step

Cream the cream cheese and sugar together in a large mixing bowl until creamy. In a mixing bowl, combine the sour cream and heavy cream. Combine the flour and vanilla extract in a mixing bowl. One at a time, add eggs to the mixer on low speed. Pour the batter on top of the crust.

3rd Step

Bake for 60 to 70 minutes, or until the center is almost set, in a preheated oven (filling will be soft). Before removing from the pan, chill for at least 6 hours or overnight.

How To Make A Water Bath Cheesecake

You place the springform pan in a roasting pan, fill it with hot water, and bake it. A humid climate is ideal for cheesecake. The steam from the hot water will slowly and evenly lift the cheesecake, eliminating the chance of surface cracks. Furthermore, using a slow and consistent baking procedure prevents the cheesecake from sinking as it cools. It’s well worth the extra time to prepare a water bath for this cheesecake recipe.

Cheesecake Cooling & Chilling

Another approach to avoid cheesecake cracks is to let it cool in the oven first. In the video above, you can see me doing this. Turn the oven off when the cheesecake is done, crack up the oven door, and leave the cheesecake inside for 1 hour. A quick and extreme change in temperature, such as from a hot oven to a cool counter, is not ideal for cheesecake, so try your best to keep the climate under control by keeping the cheesecake inside. Place the cheesecake on the counter to cool after it has been in the oven for 1 hour. Refrigerate it for at least 4 hours, if not overnight after it has cooled.

To Sum Up,

There’s no better test of your willpower than having to wait several hours as the cheesecake cools and chills in the refrigerator. When you take that first delectable mouthful, though, every minute is well worth it as it is made with very basic cheesecake ingredients.

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