The easiest cheesecake recipe is available on this blog. This recipe needs only room-temperature ingredients and a hand mixer. Leave your electric mixers on the kitchen corner – this is the brand-new easy cheesecake with the creamiest consistency.

This post is a collaboration with ALLNUTRITION. Use my code “MYKHAILAEATS” for a discount.

Ingredients:

Cheesecake Crust

• 250 g crushed caramel biscuits
• a pinch of salt
• 70 g melted unsalted butter

Cheesecake

• 370 g room temperature mascarpone (heated until melted)
• 160 g granulated sugar
• 50 g vanilla sugar
• 1 tbsp cornstarch
• 2 eggs at room temperature
• 1 tbsp vanilla syrup
• 100 g sour cream
• 3 tbsps Allnutrition FRULOVE IN JELLY STRAWBERRY on top
• 300 g fresh strawberries

When I was making the easiest cheesecake recipe, I just wanted to make a good-looking cheesecake with a huge amount of fresh strawberries on top. Shiny, sweet strawberries matched with creamy vanilla cheesecake. And because my laziness can go a long way, I didn’t feel like using an electric mixer. Although I was afraid of ruining the creaminess and softness of the cake, I went for a classic hand mixer. And it worked. It really is the easiest cheesecake recipe ever!

WHAT DO YOU NEED FOR THE EASIEST CHEESECAKE RECIPE TO TURN OUT GREAT?

• warm mascarpone cheese – I recommend heating up the mascarpone cheese in the microwave for a few seconds. Keep an eye on it so it doesn’t melt or is too hot. You can also take the mascarpone out of the fridge a few hours before baking (3-5).
• a hand mixer/egg whisker/rubber spatula – I recommend using an egg whisker for mixing the mascarpone with sugars and whisking the eggs in. For sour cream, I prefer using a rubber spatula to keep its creaminess.
• bake at low temperature for a longer time – this way there is a small chance you burn the cheesecake. It’s possible that your cheesecake will take longer to bake and the top gets a little brownish. No worries. You can easily cut the top off once it’s cold – gently with a knife.
• let the cheesecake cool in the oven for 50 minutes after it’s done baking – crack open the oven and let the cheesecake cool there so the top doesn’t fall down in a very ridiculous way.
• add a baking pan with boiling water on the bottom of the oven – this way the steam gets the cheesecake baking very well in every part. It also adds moisture so it’s not dry when you take it out of the oven.

how to make the easiest cheesecake recipe:

Preheat the oven to 180℃.

Crust

Crush the biscuits. Add a pinch of salt. Pour the melted butter over the biscuits and transfer into the 20 cm diameter cake tin.

Press down the crumbs with a glass. Bake for 15 minutes. Take out of the oven and let cool. Decrease the temperature to 160℃.

Cheesecake

Heat up the mascarpone cheese in the microwave for a few seconds. The mascarpone should be creamy and warm – not too warm and watery.

Add sugar and give it a proper mix with an egg whisker or hand mixer. Add vanilla sirup, eggs and stir well. Add cornstarch and mix until the cornstarch disappears.

In the end, add sour cream and stir in well until it’s combined.

Pour the cheesecake mixture into a cool cheesecake crust. On the bottom of the oven put a deep baking pan with boiling water. Bake the cheesecake for 55 minutes. If the cheesecake jiggles like a milk, bake for another 5 minutes. You know the cheesecake is done when it jiggles like a jello.

Turn the heat off. Crack open the oven and let the cheesecake chill in the oven for another 50 minutes to slowly cool. Take it out of the oven and let cool completely. Once it’s cooled, put it in the fridge for at least 5 hours or overnight.

Before serving add FRULOVE IN JELLY STRAWBERRY on top with fresh strawberries.

try more of my desserts and breakfast recipes:

If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️