This simple recipe for the best cheesecake will quickly become your favorite! This is a make-ahead dessert that is sure to be a crowd favorite at your next gathering. This recipe earned its name because of its simple ingredients, delicious creamy texture and ability to have a no-crack top without the hassle of a water bath! I hope you enjoy it.

the best cheesecake with strawberry roses

Variations for the best cheesecake

This recipe is simple in flavor. It could easily be adapted to create new flavors like lemon or caramel or chocolate. I must say, though, it’s silky smooth vanilla with a flavorful topping, is pretty fantastic as-is!
This recipe can easily be made GLUTEN FREE if you simply replace the crust with a gluten free graham crust.

Toppings

To add a topping that will make your cheesecake extra special! Simply slice a strawberry from it’s outer edges toward the center, creating a rose-like garnish. I love a beautiful garnish, edible art!

You could really top this cheesecake with anything! Raspberry sauce, chocolate or caramel, or any berry like black or huckleberry would be delicious and beautiful. You can also use canned cherry pie filling for a topping.

Make it ahead:

I would suggest making this cheesecake the day before you need it as it does require a long time to cool and set in the fridge. I like being able to make it ahead to help with the food load during the holidays. If you are out of time and didn’t plan for a whole day early, it still turns out great if you can give it 8 hours in the fridge to really set and cool. It needs this time to fully develop its texture.

Easy no-fail cheesecake

The only cheesecake recipe you’ll ever need! This cheesecake is silky smooth with a rich vanilla filling, and buttery graham cracker crust. Sure to be the blue ribbon dessert at your next party.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Total Time 1

Course Dessert

Cuisine American

Servings 10

Ingredients

1 1/2 cups Graham cracker crumbs
6 Tablespoons Salted butter melted
1 Teaspoon Cinnamon
3 Tablespoons Granulated sugar

Filling

3 8 oz packages of cream cheese softened
1 Cup Granulated Sugar
3 eggs
3/4 Teaspoon Vanilla
2 Teaspoons Lemon juice

Topping

1 Pint Sour cream
3 Tablespoons Sugar
1/2 Teaspoon Vanilla

Instructions

Preheat oven to 300 degrees F. Mix graham cracker crumbs, sugar, butter and cinnamon. Press firmly into bottom and sides of a 9-or 10-inch springform pan. Set aside.
Beat cream cheese; gradually add sugar a little at a time. Mix well so the sugar and cream cheese are smooth and incorporated. Scrape edges. Add eggs one at a time mix until smooth. Add in vanilla. Use a spatula to scrape edges and bottom of the bowl, mix so there are no remaining lumps.
Pour filling into crust, bake 1 hour and 10 minutes.
Whip sour cream, sugar and vanilla. Remove cheesecake and pour topping carefully on top of cheesecake and return to oven for 10 minutes more. Cool 25 minutes or so before removing sides from pan. Use a butter knife or tool to scrap around the edge before opening and lifting the springform pan.
I like to allow mine to cool enough that I can add plastic wrap over the top without it causing condensation. It will still get a little bit in the fridge, but you can remove the wrap and dab the top with a paper towel if needed.
Refrigerate until ready to serve. (I like to make it the day before or give myself 6-8 hours of setting time in the fridge). Makes 10-12 servings.
Recipe (slightly altered) from Lion House

Strawberry topping

Slice strawberries to look like a rose.
For a simple topping, I like to add a few large spoonfuls of strawberry preserves to a bowl and add 1/2 teaspoon or so of lemon extract. You can also add in some chopped up fresh strawberries. Mix and enjoy!