DON’T CLOSE THIS WINDOW.
I know cheesecake can seem intimidating, but it’s actually one of the simplest desserts to make at home. Easier than most boxed mixes and surprisingly forgiving. I’ll walk you through it.
But first…
This is my wild man. (The one in front — though the fellow behind him is also wild — is the one I mean.)
His hair is delightfully unruly. No amount of styling or pleading will tame it, and we love him all the more for it.
He greets the world with a big grin and a knack for finding adventure. He loves dogs, fruit, and mischief, and he can talk for days — a real chatterbox, which remains a delightful mystery to me.
He’s always been noisy in the best way. As a child he beat-boxed; recently he discovered drumming and keeps a steady, reliable rhythm. Between the hair, the energy and the drumming, he’s a gentler version of Animal from the Muppet band.
My boy has brightened our days since he was born eight years ago. This year his birthday landed on the first day of a family road trip, so our usual birthday ritual — pick the meal, dessert and movie — had to wait. A kind aunt provided an ice cream cake, but on the fourteen-hour drive home he outlined an epic birthday feast:
“I’m gonna have tacos and haystacks and home fries and tortilla chips. And I’m going to have celery and carrots and Ranch dressing and venison and pizza and hamburgers and hot dogs. And tortilla chips and pretzels and potato chips and dip and beef jerky. And a salad.”
After some negotiation we narrowed it down to tacos and a salad. When I asked what he wanted for dessert, he whispered one word with reverence:
“Cheesecake.”
Five minutes and some persuasive looks later he added:
“Can it be plain with lots and lots of berries? A big strawberry in the middle, raspberries, strawberries, blueberries, cherries, blackberries…”
You get the picture.
Then my oven broke, so we had to wait a bit longer. I share recipes in real time, so sometimes life — and broken ovens — get in the way.
He was patient. Eventually I baked the cheesecake: simple, creamy, and topped with the berries he’d been dreaming about. Watching him savor the first slice made me fall for him all over again.
Clearly he’s adored by many.
Now, about cheesecake.
A great cheesecake should be silky, rich, smooth, and just sweet enough. I like a lightly crushed cookie crust for texture, but that’s optional. Whether you choose a crust or not, this cheesecake shines best with a bright, tart berry topping — the perfect foil for the rich filling.
*Some purists prefer no crust, but this recipe is flexible: you can omit the crust if you like a purer-style cheesecake.
If you love cheesecake and have hesitated to make one, please try this recipe. It’s simple, dependable, and delivers classic, luscious results.
Best Basic Cheesecake with Berry Topping
Rebecca Lindamood
Ingredients
For a Cheesecake with a Crust:
- 1 sleeve graham crackers, crushed about 10 crackers, or 1 cup crumbs
- 6 tablespoons butter melted
- 3 tablespoons raw sugar
- For the Cheesecake Itself:
- 4 8-ounce bricks cream cheese, softened to room temperature
- 4 large eggs
- 1 cup granulated sugar
- 4 tablespoons Grand Marnier or another orange liqueur — or substitute 1/2 teaspoon orange extract mixed with 4 tablespoons orange juice
- 2 tablespoons vanilla extract
For the Berry Topping:
- 2 cups fresh raspberries or the same amount of frozen raspberries, thawed
- 1 cup strawberry jam preferably freezer jam
- 1/2 teaspoon lemon juice
Instructions
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Bring a kettle of water to a boil. Position the oven racks with one in the center and one about 6 inches below, then preheat the oven to 300°F.
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Line a springform pan with parchment paper and butter the paper and pan generously. Place the pan on a rimmed baking sheet and set aside.
To Prepare with a Crust:
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Combine the graham cracker crumbs, melted butter and raw sugar with a fork, then press the mixture firmly and evenly into the prepared pan.
To Make the Cheesecake Batter:
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Place the softened cream cheese in a food processor and pulse until smooth.
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Add the eggs and granulated sugar and process again until smooth, pausing once or twice to scrape down the sides.
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Scrape the bowl, then add the Grand Marnier (or the orange extract and juice) and vanilla. Process until the batter is silky and uniform.
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Carefully pour the batter into the prepared pan. Place the baking sheet with the pan on the center rack, set an empty bread pan on the lower rack and pour boiling water into it to create a water bath. Bake for about 55 minutes, until the outer two-thirds of the cake is set and the center is still slightly jiggly. Turn the oven off, prop the door ajar a few inches and let the cheesecake cool to room temperature. Press plastic wrap directly onto the surface and refrigerate for several hours or overnight before unmolding.
To Unmold the Cheesecake:
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With the plastic wrap still on, release the springform clasp and push the base up through the ring. Place a platter on the cheesecake, invert to remove the base and parchment, then place a cake plate on the exposed bottom, invert again, remove the plastic wrap, and the cheesecake is ready to slice.
To Prepare Berry Topping:
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Lightly beat the jam with a fork or whisk to loosen it, stir in the berries and lemon juice, and spoon the mixture over slices as you serve.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
did you make this recipe?
Share your results on social media and tag the original creator if you like — it’s always lovely to see how recipes turn out in different kitchens.