This is an easy, no fuss recipe with a minimal of ingredients. There are many types of cheesecake. Here are some varieties:
South Africa:
One popular variant of cheesecake in South Africa is made with whipped cream, cream cheese, gelatin for the filling, and a buttered digestive biscuit crust. It is not baked, and is sometimes made with Amarula liqueur. This variant is very similar to British cheesecake. This cheesecake is more common in British South African communities.
Japanese cheesecake, or soufflé-style or cotton cheesecake, is made with cream cheese, butter, sugar, and eggs, and has a characteristically wobbly, airy texture, similar to chiffon cake.[23] No-bake cheesecakes are known as rare cheesecake (Japanese:
The most prominent version of cheesecake in the Philippines is ube cheesecake. It is made with a base of crushed graham crackers and an upper layer of cream cheese and ube halaya (mashed purple yam with milk, sugar, and butter). It can be prepared baked or simply refrigerated. Like other ube desserts in the Philippines, it is characteristically purple in color.
Basque cheesecake was created in 1990 by Santiago Rivera of the La Viña restaurant in the Basque Country, Spain. It is composed of burnt custard and no crust. It achieved popularity online in the 2010s, helped by a recipe published by the British food writer Nigella Lawson. In 2023, the British restaurant critic Jay Rayner complained that Basque cheesecake had become overabundant in London.
Russian-style cheesecake (Vatrushka) is in the form of a dough ring and filled with quark or cottage cheese.
Swedish cheesecake (ostkaka)
The United States has several different recipes for cheesecake and this usually depends on the region in which the cake is baked, as well as the cultural background of the person baking it.
Chicago:Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter. Some frozen cheesecakes are Chicago-style.
New York:
New York–style cheesecakeNew York–style cheesecake uses a cream cheese base, also incorporating heavy cream or sour cream. The typical New York cheesecake is rich and has a dense, smooth, and creamy consistency.
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Cook Time 1 minute
Total Time 8 hours
Course Desert
Cuisine American, Dairy
Servings 12 Servings


Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs 170g
  • 2 Tablespoons sugar
  • 1 Tablespoon brown sugar can substitute white
  • 7 Tablespoons butter melted


  • 32 oz cream cheese² softened to room temperature 910g
  • 1 cup sugar 200g
  • cups sour cream 160g
  • 1 ½ teaspoons vanilla extract
  • teaspoon salt
  • 4 large eggs room temperature lightly beaten


  • Preheat oven to 325F (160C).
  • Prepare Graham Cracker crust first by combining graham cracker crumbs, sugar, and brown sugar, and stirring well. Add melted butter and use a fork to combine ingredients well.
  • Pour crumbs into a 9” Springform pan and press firmly into the bottom and up the sides of your pan. Set aside.
  • Cheesecake
  • In the bowl of a stand mixer or in a large bowl (using a hand mixer) add cream cheese and stir until smooth and creamy (don’t over-beat or you’ll incorporate too much air).
  • Add sugar and stir again until creamy.
  • Add sour cream, vanilla extract, and salt, and stir until well-combined. If using a stand mixer, make sure you pause periodically to scrape the sides and bottom of the bowl with a spatula so that all ingredients are evenly incorporated.
  • With mixer on low speed, gradually add lightly beaten eggs, one at a time, stirring just until each egg is just incorporated. Once all eggs have been added, use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.
  • Pour cheesecake batter into prepared springform pan. To insure against leaks, place pan on a cookie sheet that’s been lined with foil.
  • Transfer to the center rack of your oven and bake on 325F (160C) for about 75 minutes. Edges will likely have slightly puffed and may have just begun to turn a light golden brown and the center should spring back to the touch but will still be Jello-jiggly. Don't over-bake or the texture will suffer, which means we all suffer.
  • Remove from oven and allow to cool on top of the oven³ for 10 minutes. Once 10 minutes has passed, use a knife to gently loosen the crust from the inside of the springform pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.
  • Allow cheesecake to cool another 1-2 hours or until near room temperature before transferring to refrigerator and allowing to cool overnight or at least 6 hours. I remove the ring of the springform pan just before serving then return it to the pan to store. Enjoy!


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