This is an easy cheesecake recipe without all the fuss of traditional cheesecake recipes, courtesy of Bon Appetit. I made the recipe in a 9-inch spring-form pan instead of a 10-inch, so I had extra batter. I poured batter to about 3/4 of the way up the spring-form pan, then poured the rest into muffin tins about 2/3 of the way up. In total, the recipe is enough for one cheesecake and 9 mini cheesecakes.
Tools
- 9 in spring-form pan
- Large bowl
- Parchment paper
- Measuring cups
- Measuring spoons
- Spatula
- Sifter
- Cupcake pan (if you want mini cheesecakes)
Ingredients
- unsalted butter (for pan)
- 2 lb cream cheese, room temperature (leave on countertop, at least 2 hours)
- 1 1/2 cup sugar
- 6 large eggs
- 2 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour
Steps
Batter
- Beat cream cheese and sugar together until all the sugar is dissolved and cream cheese is smooth.
- Add eggs one at a time until barely mixed, then add cream, salt, and vanilla and mix until combined.
- Sift the flour in two batches into the batter. Don’t over-mix.
Cheesecake
- Preheat oven to 400F.
- Butter spring-form pan and line with parchment paper with some overhang (does not need to be pretty, just avoid large pleats).
- Pour the batter into the spring-form pan.
- Bake until deeply browned on the top, about 60-70 minutes. Center will still jiggle and cake will have risen significantly.
- Let cool on the countertop, then remove from pan and enjoy!
Mini Cheesecakes
- Preheat oven to 450F.
- Butter muffin tin generously.
- Pour batter into muffin tin about 2/3 full.
- Bake until browned on top, about 20-25 minutes. You can also broil the tops to get the right color, just keep an eye on them.
- Let cool on the countertop, then remove from pan and enjoy!
