This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Creamy Cheesecake

Read Reviews (135)

"This cheesecake is creamier than most cheesecakes, and very easy to make. Use grated lemon zest or 1 teaspoon lemon extract for flavoring." — Karin Christian

Ingredients Edit and Save

Watch video tips and tricks

White Chocolate Raspberry Cheesecake

Blueberry Streusel Cheesecake

PHILLY New York Cheesecake

How to Make New York-Style Cheesecake

Best No-Bake Cheesecake

Chantal’s New York Cheesecake

How to Make Cheesecake

Spring Mini Cheesecake

Caramel Macchiato Cheesecake

Sugar and Sweeteners

All about Cream

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 1 -9 inch cake Change Servings

1 (9 inch) prepared graham cracker crust
16 ounces cream cheese
2 eggs

3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust.
Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.

Kitchen-Friendly View

Footnotes

More Cheesecake Tips

ADVERTISE WITH US

I didn't have enough cream cheese to make my regular cheesecake so I tried this recipe. Excellent! Easy! I left out the lemon and topped with cherry pie filling. I ended up baking for about 35 minutes. Take it out while the center is just jiggly. Also try putting a large pan of water in the oven while preheating and baking. The moist oven helps cut down on cracks. Turn the oven off and let the cheesecake sit in the oven while it cools off to help avoid cracking. Another reviewer mentioned having trouble with lumps in the cheesecake. The cream cheese needs to be at room temperature before creaming with the sugar. That should take care of the lumps. Great recipe and not nearly as time consuming as a traditional cheesecake.

—TVLAND

See full review »

Most Helpful Critical Review

Mar 29, 2012

Simple,basic recipe...comes out a little too flat,if you want a higher cheesecake you have to double the recipe. I made a homemade graham craker crust and added some small choc. chip morsels.

—Daniela

See full review »

155 Ratings

See other versions of this recipe!

Dec 22, 2005

This is a very easy recipe, and it comes out very creamy and tasty. Just cut back on the sugar, otherwise it will be very sweet (I've been using half a cup of sugar instead of the recommended 3/4, and it's just perfect). I also skipped the lemon zest and everybody loved it!

—pdassis

See full review »

Oct 25, 2006

This cheesecake is beyond compare !!!! So creamy and it tastes like you have been baking it for hours. To those who say that the filling doesn't fill the pie crust up try this; After you have put in all your ingredients into your bowl, beat it with a stand mixer or a hand mixer for a least 12 to 15 min, believe me when I say "it will be worth your time" and dedication. Also, use a water bath, of boiling water. Fill the pan up only to the half way point of your cheesecake. If you over feel the pan your cheesecake will be a total lost I learned that from a friend, but it was a good laugh. Than when the time is up turn the oven off and let the cheesecake sit in the oven until the oven is cold. Oh yea I toped my cheesecake off with a sauce that I made from strawberries this summer.If I could give it more stars I would.

—CARTHECOOK

See full review »

Jun 06, 2006

This was good...unfortunately I have already tried Chantal's New York Cheesecake from this site....and it was absolutley delicious. I truly liked that one better, but this was good too. I don't think this was as creamy even with mixing it for 15 minutes...and the flavor wasn't as intense as we would have liked. Thanks for the post.

—Momof2

See full review »

Aug 25, 2003

Fabulous! I changed the recipe a bit: I omitted the lemon, used fat-free cream cheese, and topped it with light cherry pie filling. It turned out wonderful! Perfect for those who love a creamy, light, but not cakey cheesecake..it didn't get super-firm. My whole family loved it even though I made it with fat-free cream cheese; they couldn't believe it when i told them! I will definitely make this again.

—VALERIEE19

See full review »

Feb 27, 2006

Turned out perfect! This was my first time making cheesecake. Used previous reviews tips. Reduced sugar to 1/2 cup, omitted lemon juice (didn't have any on hand)mixed about 10 mintues,used a water bath (used cheescake tips), baked 25 min, tuurned off oven left it in one hour, chilled in fridge overnight, spread strawberry filling over top and it was AWESOME! Everybody LOVED it!!

—JULIEM1835

See full review »

Jan 28, 2004

My husband loved it and he knows cheesecakes. It came out extremely creamy and silky. I was very proud of the first ever cheesecake I made.

—GIFTY2

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Master Recipe for Rich and Creamy Cheesecake

Two Step Creamy Cheesecake

Rich and Creamy Cheesecake Squares

Creamy Baked Cheesecake

Key Lime Cheesecake I

Lime Kissed Cheesecake

Daniel's Favorite Cheesecake

Best Ever Cheesecake

Key Lime Cheesecake II

Cheesecake

ADVERTISE WITH US

Nutrition

Calories
281 kcal
14%

Carbohydrates
25.1 g
8%

Cholesterol
77 mg
26%

Fat
18.4 g
28%

Fiber
0.3 g
1%

Protein
4.6 g
9%

Sodium
224 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 281
Calories from Fat: 165

% Daily Value *
Total Fat 18.4g 28 %
Saturated Fat 9.5g 47 %
Cholesterol 77mg 26 %
Sodium 224mg 9 %
Potassium 73mg 2 %
Total Carbohydrates 25.1g 8 %
Dietary Fiber 0.3g 1 %
Protein 4.6g 9 %
Sugars 19.4g
Vitamin A 14 %
Vitamin C < 1 %
Calcium 5 %
Iron 10 %
Thiamin 3 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 2 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.