Ultimate Easy Baked Homemade Cheesecake

If you’re looking for a cheesecake recipe no sour cream then this homemade cheesecake will become a fast favorite. This Ultimate Easy Baked Homemade Cheesecake recipe uses only seven ingredients, is light and creamy and is the original, classic, best cheesecake in the world!

Ultimate Easy Baked Homemade Cheesecake

My mother adored my first husband and used to make this wonderfully smooth and creamy, easy baked cheesecake recipe for him all of the time.

Every time my mom baked homemade cheesecake, my husband devoured it. This went on for more than 15 years.

He loved the cheesecake recipe without sour cream because of how light, smooth and creamy it was. So good thing this is such an easy cheesecake recipe!

Luckily, he was the kind of man that never gained a pound. No matter what he ate.

I always wished I was lucky enough to have a metabolism like that but I am not.

He believed that this was the ultimate cheesecake recipe and often called it the perfect cheesecake recipe.

Let me tell you, no matter where we were, or what we were doing, if he saw a place that he thought might serve cheesecake, we had to stop and buy a slice. It was “anywhere cheesecake.”

Yep. One slice every time. Frankly, it used to drive me a little crazy.

He didn’t need to sit and eat it right away. Most of the time he would bring it home to enjoy when he was ready to eat it or in the mood.

He considered himself a cheesecake expert and I believe he ate enough of it that the statement might actually be true if such a thing really existed.

Regardless, in his mind he was an expert taste tester for cheesecake no sour cream.

Everything changed once he tried my mom’s recipe (cheesecake recipe no sour cream). After that, we never stopped anywhere for cheesecake again. I was super relieved and so was he. His search was over!

Ultimate Easy Baked Homemade Cheesecake Recipe

At first, my mom would make him an additional large, full size, nine-inch springform pan sized cheesecake. This meant he would have eight slices of homemade cheesecake to take home and freeze.

He was the son she never had and she felt he should always have this ultimate cheesecake recipe anytime he wanted!

Yes, she sure spoiled him.

Eventually, she found smaller springform pans and used to send him home with two or three extra, smaller homemade cheesecakes.

Thank goodness too because that made everything so much easier.

With the smaller-sized, he could take it out of the freezer and take his time eating it. The smaller springform pan was good for four small slices, or two halves.

He didn’t feel obligated to hurry and finish the entire cheesecake before it went bad. With eight slices it is possible but not as stress free as working with four slices over a few days.

I suppose hindsight being what it is I should have frozen them individually, or he could have. Honestly, I never thought of it at the time, believe it or not.

The funny thing is my late husband rarely put whipped cream or any kind of sauce on top of this easy baked cheesecake recipe.

He loved it in its simplicity. He called it the best cheesecake in the world and appreciated this simple, easy cheesecake recipe. I know it sounds a little dramatic, but it was definitely the best he ever tried. And he tried a lot!

To him, he always said this was the best cheesecake in the world even without any toppings or anything.

I still can’t believe he preferred it plain but then I rarely enjoy anything plain!

Original Cheesecake Recipe No Sour Cream

My late husband thought that a classic cheesecake should be served plain. I remember him saying that toppings on a cheesecake are always hiding something.

You have to understand his obsession with finding the perfect cheesecake recipe. In fact, he ordered a slice every chance he got.

He thought the perfect, original cheesecake recipe needed no toppings at all and should stand alone. And I think he was right.

This recipe for my mom’s classic cheesecake recipe no sour cream is a definite keeper.

You really can put whatever you like on top of this easy baked cheesecake recipe.

From fresh fruit and whipped cream to caramel and chocolate, you will never be disappointed in the Ultimate Easy Baked Homemade Cheesecake.

The most important part is that this perfect cheesecake can be enjoyed plain.

Now only one question remains. With or without the sprinkles!?

Cheesecake Recipe No Sour Cream

My mom didn’t use sour cream in her classic, easy baked cheesecake recipe so I don’t either! I just can’t and won’t fiddle with this plain cheesecake perfection!

While I am not saying that sour cream in a cheesecake is a bad thing, I am saying that this amazing, easy homemade cheesecake recipe doesn’t need sour cream.

It is smooth and creamy all on its own.

I’m a big believer in why try and fix it if it’s not broken! This recipe is definitely the best cheesecake in the world!

My late husband and everyone else who has tried it definitely agrees.

Classic Cheesecake

In my opinion, classic homemade cheesecake has to be oh so light, smooth and creamy. There is no need to add anything to this decadent, baked, classic cheesecake, nothing at all.

My late husband was right. This is the perfect cheesecake recipe. And I can’t wait to hear what you think about this easy baked cheesecake recipe in the comment section below.

I added sprinkles to this version to give it some color but they are not necessary at all. Sprinkles also do not alter the flavor in any way for this classic cheesecake recipe.

The sprinkles just make it possible to take a prettier picture!

Well I think so. Hopefully you agree.

The Best Cheesecake in the World

I couldn’t call this the best or ultimate cheesecake recipe without mentioning the fact that in order to make it you will require a nine-inch springform pan. A 10 inch springform pan will work well too for making this cheesecake recipe without sour cream.

A springform pan has removable sides so you can easily and safely release the baked cheesecake from the pan.

This is the best pan to use because it means you’ll have no difficulty getting the easy baked cheesecake out of the pan at all. This is just the way it should be. The only thing you must watch is for a leak in your pan.

Here’s how I check to make sure I had the pan base in properly before locking the pan: by running it in water to make sure the water didn’t leak out.

In fact, I made my recipe for Easy Caramel Cinnamon Pull Apart Bread and it is full of butter and brown sugar. This dessert is super delicious by the way.

The nine-inch springform pan I was using leaked and there was smoke everywhere.

My brand new, well a few weeks old, white oven was permanently stained by the dark smoke that was coming out of it. The disaster at the bottom of my oven was a total burnt mess that took days to clean.

It was truly awful.

I refuse to clean up a mess like that again and I always seem to learn things the hard way!

To create the best cheesecake in the world, you will ideally need a solid nine-inch springform pan.

Choosing the Right Springform Pan

So far I have been using this Springform Pan, Set of 3 and love it. It includes three pans that are 6″, 8″ and 10″ so if I feel like making smaller versions of this cheesecake, or any other, I can.

This deal also comes with 150 parchment liners that are precut, making things so much easier. I have found it to be dependable, reliable and as advertised, leakproof.

If you are looking for a single 9 inch Springform Pan than this one is all you need. This pan is one inch smaller than the pan included in the set above and is totally wonderful.

That being said, any springform pan will do to make the best cheesecake in the world!

Ultimate Cheesecake Recipe

According to my mother, late husband, niece, son, husband and everyone else who has tried it, this is the best cheesecake in the world!

I think they are all correct. Gotta love how light, tasty, smooth and creamy this original or classic cheesecake recipe is.

Perfect with or without toppings of any kind. To me that means that this is the ultimate cheesecake recipe.

The fact that so many refuse toppings is a giant clue right there that this Ultimate Easy Baked Homemade Cheesecake is so good on its own.

This classic cheesecake just doesn’t need it.

Luckily, this easy cheesecake recipe no sour cream is super easy to make. And I never mention that part to any of my guests or taste testers!

I want them to think the cheesecake recipe without sour cream was difficult to make and I slaved in the kitchen all day!?

Lightest Tasty Easy Baked Cheesecake Recipe

Why even bake a cheesecake if it isn’t going to be super tasty, light, smooth and creamy? I hate to waste my own time, let alone waste yours.

Once you decide you have the ultimate cheesecake recipe and decide to make it, you have to decide what, if any, toppings you want to include.

I have included a list for you to choose from down below. If you know of any toppings that have been missed please let me know and I will add it.

Decide whether you want to serve a variety of different toppings when you make this classic cheesecake recipe no sour cream.

My suggestion is to try creating a cheesecake station of sorts displaying a bunch of different toppings for individuals to choose from or just whipping cream.

Remember this easy baked cheesecake recipe is delicious with nothing at all as well.

Decisions, decisions!

One year, I served slices with a dollop of Nutella or similar chocolate hazelnut spread and some chopped chocolate bars sticking out of it. Right on top of every slice.

My son was so careful putting the chocolate bar pieces into the Nutella, on top of each slice.

I think my son even squirted out some store bought chocolate syrup on each plate too.

It was different and delicious. You can have lots of fun too with this light, tasty, smooth and creamy dessert.

Choosing the Ultimate Easy Baked Homemade Cheesecake Base

For the base or crust of this easy baked cheesecake recipe, I have listed options that you may choose from, individually or in combination. They each add a different flavor and texture if you want to switch it up a bit and I urge you to try the Biscoff cookies as a crust at least once.

I wish I knew who suggested Biscoff Cookies as a base for a cheesecake crust because I had no idea what I was missing.

Cornflake crumbs will work but I have found the base gets harder than necessary whenever I have used them by themself. That being said I have used them on more than one occasion in a pinch.

Cheesecake Base Options

Biscoff Cookies or Speculoos

Biscoff Cookies Family Pack (Pack of 2)

Corn Flake Crumbs

Digestive Biscuits 3 Pack, Original

Oreo Baking Crumbs

Graham Cracker Crumbs

I am including the recipe for a full nine-inch springform pan crust as well because I get asked about it regularly.

Oreo, Graham Cracker, Corn Flake Crumbs or Digestive Biscuits

Here is the basic crust recipe you can follow if using digestive biscuits, or another kind of crumb, to make a cheesecake.

1/2 package (8.8 oz or 250 grams) or 11 or 12 Digestive Biscuits, crushed, or about 1 generous cup

Use 1 generous cup of crumbs and 1/4 cup of melted salted butter.

Grind or smash your biscuits or cookies into crumbs, melt your butter, and combine.

You want the mixture to hold together when pressed so all of your crumbs must look moist.

Press crumb mixture into your pan.

Now you must decide whether you want to bake your base or not. Baking tends to cause your base to hold together a bit better.

Refrigerate for at least 60 minutes to set the crust.

OR

Preheat your oven to 350 degrees.

Bake for between five and six minutes. Allow to totally cool before adding the cheesecake layer.

Full size 9-inch springform pan crust

1 package (8.8 oz or 250 grams) or 23 Digestive Biscuits, crushed, about two generous cups of crumbs

1/2 cup salted butter, melted

Combine crushed biscuits or crumbs with salted butter. I start to add about 1/3 of a cup of butter and blend them both together until all crumbs are damp.

Usually I end up adding all of the melted butter.

Press into your pan.

Bake at 350 degrees for eight to nine minutes or don’t.

You don’t have to bake your crust. It is enough to leave it in your fridge to set for at least an hour.

If you bake it, make sure to allow the crust to totally cool before adding your cheesecake layer.

Baking your crust may make it hold together somewhat better.

Biscoff Cookies

Here is the basic crust recipe you can follow if using Biscoff Cookies to make this cheesecake.

1/2 package (8.8 oz or 250 grams) or 15 Biscoff Cookies, crushed, about 1 generous cup

3 tablespoons salted butter, melted

Combine crushed cookies with salted butter.

Press into your pan.

If you are not baking the crust allow it to set in your fridge for at last 30 minutes.

OR

Bake at 350 degrees for five minutes. Allow to totally cool before adding your cheesecake layer.

Full size 9-inch springform pan crust

1 package (8.8 oz.) or 30 Biscoff cookies, crushed, about 2 generous cups (I am always happy to eat a couple of these cookies)

1/3 cup salted butter, melted

Combine crushed cookies with salted butter. I start to add about 1/3 of a cup of butter and blend them both together until crumbs are damp.

You can use up to 1/2 cup of butter for your crust if needed. For the record I usually use 1/2 cup of butter.

Press into your pan.

Bake at 350 degrees for eight or nine minutes or don’t.

You don’t have to bake your crust. It is enough to leave it in your fridge to set for at least 30 minutes.

If you bake it, make sure to allow the crust to totally cool before adding your cheesecake layer.

Baking your crust may make it hold together somewhat better.

There you have it! Now all you need to do is decide which crumbs you want to use, individually or combined, to make your perfect cheesecake base.

Ultimate Easy Baked Homemade Cheesecake Tips and Tricks

Here are some other tips and tricks for the best cheesecake in the world you should know.

• the biggest complaint I hear about this cheesecake recipe no sour cream, or homemade cheesecakes in general, is that they crack, which happens for so many reasons and can be easily solved by adding a decoration or two
• do not use whipped cream cheese, only the bricks of full fat cream cheese will do and not the light version either as they contain more water
• I don’t get paid for saying this but Philadelphia brand will work the best, other brands are hit and miss
• do not open your oven while baking, unless you absolutely have to, or your classic cheesecake can sink and crack
• do not overmix, make sure your ingredients are just blended together otherwise your perfect cheesecake can crack while baking as well
• I recommend the paddle attachment or low to medium low speed on your handheld mixer, if you are using one.
• make all of your ingredients room temperature, eggs and everything, will give you a smooth textured cheesecake (I usually measure everything and leave it out for 30 minutes before starting to combine ingredients)
• give your best cheesecake in the world a shake or jiggle it and if it’s firm around the edges and still wobbles a little bit in the center or middle, it’s done. Anything else your cheesecake recipe without sour cream needs more time in your oven

The Ultimate Easy Baked Homemade Cheesecake Ingredients

It is important to allow all of your ingredients to achieve room temperature before starting to make this recipe. Ingredients that are at room temperature blend together easier and there is less of a chance of you over combining.

Beating cold ingredients can result in a lumpy, homemade cheesecake batter and a less than desirable result. Definitely not the best cheesecake in the world in that case!

• salted butter
• Oreo or chocolate graham cracker crumbs, graham cracker crumbs, crushed corn flakes, biscuits or crushed Bischoff cookies
• sugar
• cream cheese
• sweetened condensed milk
• eggs
• lemon juice

Cheesecake Decorating Ideas

Decorating this ultimate easy baked homemade cheesecake could not be easier.

A trip to your local bulk store will usually make it easier for you to find seasonal candies at a reasonable price.

Also, use caution when chopping or attempting to cut certain candies or even nuts. Sometimes it is best to just get out a resealable bag and your kitchen hammer to break nuts or candies up.

Just a suggestion.

Homemade Cheesecake Decorations

• caramel, chocolate or strawberry topping
• jam or preserves
• pie filling, store bought or homemade
• whipped cream or Cool Whip at time of serving
• fresh fruit
• your favorite kind of chocolate, white, dark, bittersweet, milk or semi sweet, chopped or shaved
• sprinkles or sparkles, inside or on top
• on each slice place a heaping tablespoon or so of icing, frosting or ganache, peanut butter, chocolate peanut butter, Nutella or flavored cream cheese spread and gently press your selected treats into it
• candies, there are too many to list but you can have lots of fun trying and using your favorites
• chocolate bars, chopped, so many to try, so little time
• cookies or cream filled cookies, chopped
• mints, crushed
• marshmallows, cut into smaller pieces or different shapes
• jelly beans
• shredded coconut
• food coloring for shredded coconut (think green grass or brown leaves) or cheesecake
• pretzels for wood

How Long to Bake the Best Cheesecake in the World at Home

Preheat your oven to 300 degrees.

In a medium sized bowl combine butter and crumbs.

Press into the bottom of your springform pan to make the bottom crust. Try to make the base as even as possible. I have used the side of a coffee mug to press down and flatten the crust as best as I can.

Using a handheld or stand mixer beat cream cheese until fluffy.

Add condensed milk, eggs and lemon juice and beat until smooth.

Make sure the mixture is totally blended.

Pour on top of your crumb mixture.

Bake until the center of cake springs back when lightly touched or give your cheesecake a shake or jiggle it. If it’s firm around the edges and still wobbles a little bit in the center or middle, it’s done.

Anything else your cheesecake needs more time in your oven.

Between 50 and 55 minutes.

Allow to cool to room temperature in the pan.

Keep refrigerated.

Serve and enjoy the best cheesecake in the world!

How to Make Ahead, Store and Freeze Your Ultimate Easy Baked Homemade Cheesecake

How to Make Ahead Cheesecake No Sour Cream

These homemade cheesecakes can be made up to two days ahead and must be stored in your fridge, undecorated, for two or three days before serving.

To Store your Ultimate Easy Baked Homemade Cheesecake

You have about four days total to keep the cheesecake inside your fridge, maybe five days.

This easy baked cheesecake recipe can be left out for about two hours at a time, undecorated, before needing to return to your fridge, just to be safe.

If you prefer to serve your perfect classic cheesecake at room temperature just leave it on your counter, from 30 minutes to an hour.

How to Freeze Ultimate Easy Baked Homemade Cheesecake

To freeze your ultimate cheesecake, allow them to cool completely and then place in your freezer, still in the pan. Again the cheesecake must be totally cooled before freezing.

After at least two hours, I have left them overnight too by mistake (sometimes my memory isn’t the greatest), remove your homemade cheesecake from the freezer and individually wrap the now-frozen cheesecake in plastic wrap and then place it into an airtight container.

You can put the frozen cake into a large freezer bag as well, but I have found these cheesecakes suffer much less damage in an airtight container over time.

When I say “damage” I mean fingerprints in the middle of the cake that was grabbed to move it while it was in the freezer. I assume it occurred when my husband or son were looking for something else.

Basically, if you are in total control of your freezer then there is no need to worry. You can use a resealable bag.

If you have a husband and son who are constantly looking for whatever goodies you have hidden in your freezer like I do, use an airtight container. This way your cheesecakes will look as amazing as they did going inside your freezer.

Remember, totally cool the cheesecake before freezing it. And unless unavoidable, do your best not to freeze your best cheesecake in the world with any toppings at all.

You also have the option to freeze your cheesecake with the bottom of the springform pan left supporting the bottom of your cake.

Remove the outer rim from your pan and totally cover your easy cheesecake with plastic wrap, you may need more than one layer to cover it, and then with tinfoil and/or an airtight container for up to three months.

You also have the option to remove your entire pan before freezing. Once your cheesecake is totally cool, remove the outer rim, run a sharp knife underneath your cheesecake to separate it from the bottom of your pan.

Next, find and cut out a thick piece of cardboard, about the size of your cake. Think pizza box or another box if possible, you can even use a plate but you will need a base to freeze your cake on for the best results. Place parchment paper on top of whatever you decide to use.

Then, slide your cake on top of the parchment paper. Wrap everything up with a couple layers of plastic wrap and tinfoil and/or an airtight container for up to three months.

Thaw your easy baked cheesecake recipe overnight in your refrigerator before serving for the best results.

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